12 Bones Smokehouse Corn Pudding (Copycat)
Description
Sweet, creamy, custardy corn pudding inspired by the famous Asheville barbecue side.
Ingredients
- 4 cups corn kernels, fresh or frozen, thawed
- 4 large eggs
- 1½ cups heavy cream
- ½ cup whole milk
- ¼ cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 tablespoons butter, melted
- ½ cup shredded sharp cheddar, optional
Instructions
- Preheat oven to 350°F. Butter a 9x13-inch baking dish.
- Pulse 2 cups of the corn with the heavy cream in a blender until roughly puréed.
- In a large bowl, whisk eggs, milk, sugar, flour, baking powder, and salt.
- Stir in the corn purée, remaining corn, melted butter, and cheddar.
- Pour into the dish and bake 45–50 minutes, until set in the center and golden on top.
- Rest 10 minutes before serving.
Equipment
- 9×13-inch baking dish
- Blender
- Large Mixing Bowl
- Whisk
Notes
Add a diced jalapeño for sweet heat. Can be assembled up to 8 hours ahead and refrigerated; add 5–10 minutes to the bake time.
Nutrition
Serving: 1ServingCalories: 369kcalCarbohydrates: 23gProtein: 9gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 167mgSodium: 656mgPotassium: 220mgFiber: 2gSugar: 12gVitamin A: 1098IUVitamin C: 2mgCalcium: 146mgIron: 1mg