Damn Good Corn Pudding from 12 Bones Smokehouse

Welcome to another delightful culinary adventure! Today, we’re diving into the soul-satisfying world of corn pudding, a dish that embodies comfort and warmth. Originating from the renowned 12 Bones Smokehouse, this Damn Good Corn Pudding is a crowd-pleaser that combines the sweetness of corn with a subtle spicy kick, creating a perfect harmony of flavors. As we embark on this journey, I’ll also share a cherished memory of how this dish became a staple in my family gatherings.

Why You’ll Love It

This corn pudding is not just another side dish; it’s an experience. Here’s why you’ll fall head over heels for it:

Perfect Balance: The combination of sweet corn and spicy poblanos ensures every bite is a burst of flavor.
Texture Delight: With a texture akin to a moist cake, it’s hearty enough to be a standalone dish yet versatile enough to accompany any meal.
Easy to Make: With simple ingredients and straightforward instructions, this dish is beginner-friendly and forgiving.
Customizable: You can easily adapt it to suit your taste preferences or dietary needs.
Memorable: It’s one of those dishes that sparks conversation and leaves a lasting impression on your taste buds.

I remember the first time I tasted this corn pudding was at a family reunion. My grandmother, known for her Southern cooking prowess, brought it out as a surprise. The moment she placed it on the table, the room was filled with an inviting aroma that transported us back to our roots. Ever since, it’s been a beloved tradition to have this dish at our gatherings, each time bringing with it a wave of nostalgia and joy.

Ingredients

1 cup flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon coriander
3 large eggs
1 stick butter, melted
1 cup heavy cream
2 cans (14.75 oz each) creamed corn
2 diced fresh poblano peppers
1 cup fresh corn kernels

Instructions

Preheat your oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the flour, sugar, baking powder, salt, red pepper flakes, cumin, and coriander. Set aside.
In an electric mixer, blend together the eggs, melted butter, heavy cream, and creamed corn until smooth.
Stir in the diced poblano peppers and fresh corn kernels.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. The consistency should resemble cake batter.
Grease a large 11 x 15-inch rimmed baking dish (or two smaller dishes) and pour the pudding mixture into it.
Lightly tent the dish with foil and bake for 1 hour, or until the center is just set. If using smaller pans, bake for 30-40 minutes.
For a golden top, remove the foil in the last 10-15 minutes of baking.
Once done, allow it to cool slightly before serving. Enjoy as a main dish or a side!

Tips

Consistency Check: Ensure your batter is not too thick; it should pour easily but not be runny.
Foil Tent: The foil prevents the top from browning too quickly while ensuring the center cooks evenly.
Testing Doneness: The pudding should have a slight jiggle in the center when done. It will continue to firm up as it cools.

Variations & Substitutions

Feel free to make this recipe your own with these variations:

Cheese Lover’s Delight: Add shredded cheddar cheese to the batter for a cheesy twist.
Spice It Up: Swap the poblano peppers for jalapeños if you prefer more heat.
Vegan Version: Use plant-based butter, coconut cream, and flax eggs for a vegan-friendly option.

Storage

To store your corn pudding:

Let it cool to room temperature before transferring to an airtight container.
Store in the refrigerator for up to 3-4 days.
Reheat in the oven at 300 degrees F until warm, or microwave individual portions as needed.

FAQ

Can I make this corn pudding ahead of time?

Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. Just give it a good stir before baking. Alternatively, bake it fully and store it, reheating before serving.

What can I serve with corn pudding?

Corn pudding pairs wonderfully with grilled meats, barbecue dishes, or a fresh green salad. It’s versatile enough to complement a wide range of main courses.

Is it possible to freeze corn pudding?

Yes, you can freeze corn pudding. Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to two months. Thaw in the refrigerator overnight before reheating.

Nutrition

This recipe serves 8-10 people, depending on portion size. Each serving contains approximately:

Calories: 320
Fat: 18g
Carbohydrates: 35g
Protein: 5g
Fiber: 2g
Sugar: 9g

Final Thoughts

This Damn Good Corn Pudding is more than just a recipe; it’s a cherished tradition that brings people together. Whether you’re making it for a holiday feast or a simple family dinner, it’s sure to become a beloved staple in your home too. Feel free to experiment with it and tailor it to your preferences. Happy cooking, and may every bite bring warmth and joy to your table!

Category: Southern Cuisine