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This recipe is an attempt at recreating the delectable corn pudding served at 12 Bones Smokehouse in Asheville, North Carolina. It's sweet with just a small kick of heat and a dash of smoky flavor. It makes a delicious side for a barbecue feast or holiday meal.

INGREDIENTS

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Preheat oven to 350 degrees and generously grease a 9x13 baking dish with butter or cooking spray. Whisk dry ingredients together in a medium bowl. In a separate large bowl, whisk eggs, butter, and cream together until smooth. Stir in corn, peppers, and pimentos. Fold in flour mixture in a few batches until combined. Pour batter into prepared baking dish and cover lightly with foil. Bake until the center is just set, about 1 hour. Let cool for at least 15 min. before serving.

Serve in generous scoopfuls with your favorite barbecue protein or as a side for a holiday feast. Leftovers make a great breakfast with poached or fried eggs on top.

ITEMS IN THIS RECIPE

Longs Peak Pork Chop Spice

210

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Crushed Red Pepper Flakes

172

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Ground Cumin Seeds (Organically Sourced)

295

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Ground Coriander Seeds

119

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