A Spicy Perspective

Famous Corn Pudding Recipe (Corn Soufflé)

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Famous Corn Pudding Recipe (Corn Soufflé) – This flavorful and tender corn pudding recipe (AKA Corn Soufflé) is from one of Asheville’s most beloved restaurants! Easily make it at home and enjoy as the perfect side dish at barbecues and potlucks.

Side view of casserole dish and a spatula holding a piece of corn pudding

Famous Corn Pudding

12 Bones Smokehouse is an undeniable Asheville, North Carolina icon, serving up sumptuous ribs, pulled pork, chicken, turkey, brisket and a slew of southern sides, like tangy collard greens, and this Famous Corn Pudding recipe.

This seemingly humble eatery has received national awards and praises from high caliber sources including: Southern Living Magazine, Good Morning America, The New York Times, and numerous national BBQ competitions.

Yet best of all, 12 Bones makes the most amazing corn soufflé recipe I’ve ever tasted.

Top view of final corn pudding recipe in a casserole dish

The Best Corn Pudding Recipe

The owners guard their recipes with great care. Yet, I’m happy to tell you they’ve shared their Damn Good Corn Pudding recipe with us, to share with you… And just in time for party season!

12 Bones’ Famous “Damn Good” Corn Pudding Recipe is an amalgamation of traditional cornbread dressing and a custard-like corn soufflé. It’s tender, rich, and melts in your mouth, with just a touch of heat from poblano peppers. It is a true southern’s dream side dish.

I will admit, while in the pan the top is not much to look at. Yet scoop into its terrifically dense folds and all of the incredible, slightly sweet and spicy flavors are suddenly revealed.

Pouring a bowl of corn into another bowl of other ingredients

What Ingredients You Need for Corn Soufflé

There are no “secret ingredients” in this favorite side dish. Just whole, simple foods perfectly combined to create a sweet, creamy, zesty corn pudding that’s soft and moist on the inside and slightly crispy on top.

Here’s all you need:

  • All-Purpose Flour
  • Sugar
  • Baking Powder
  • Salt
  • Red Pepper Flakes
  • Cumin
  • Coriander
  • Eggs
  • Melted Butter
  • Heavy Cream
  • Canned Cream Corn
  • Poblano Peppers
  • Fresh or Frozen Corn

The poblano pepper adds a hint of spicy flavor that’s not too overpowering. And I love the combination of canned cream corn and fresh corn for a great bite and sweetness.

Frozen corn works just as well as fresh. Just be sure to defrost and gently towel dry the corn before using.

Top view of a bowl with the batter for the pudding and a spoon to stir it together

How to Make Famous Corn Pudding

It is extremely easy and quick to assemble this tasty side dish. You can prepare it in one large baking dish to serve as a casserole, or separate and bake in two smaller pans.

Here are the steps for making the Best Corn Pudding:

  1. Combine Dry Ingredients. Mix together all of the dry ingredients in a large bowl, and set aside.
  2. Combine Wet Ingredients. In an electric mixer, combine eggs, butter, heavy cream, and creamed corn.
  3. Combine Mixtures. Add the seeded and diced poblano peppers. Then, slowly add the flour mixture until just combined. Be careful to not over mix!
  4. Prepare Pan. Pour the batter into a greased pan, and tent with aluminum foil.
  5. Bake. Bake in a 350 degree F preheated oven for 1 hour, remove the foil, and continue baking for another few minutes until the crust is golden brown.

Thanks again to 12 Bones Smokehouse for sharing the “Damn Good Corn Pudding” love!

Get the Complete Printable Famous Corn Pudding Recipe (Corn Soufflé) Below + VIDEO. Enjoy!

Top view of fancy dish with corn souffle inside

Frequently Asked Questions

Can Corn Pudding Be Made Ahead?

Absolutely! This is great for making ahead of time. 

Allow it to cool completely before covering tightly and storing in the fridge for 3-4 days, or keep it in the freezer for up to 1 month.

You can serve corn pudding hot or room temperature, whatever you choose!

How Can I Make this Corn Soufflé a Gluten-Free Recipe?

Yes! Swap the all-purpose flour with your favorite gluten-free flour mix. Then mix and bake as directed.

What Main Dishes Go Well with Corn Pudding?

Because this recipe originated from 12 Bones Smokehouse, known for their amazing barbecue, we of course have to recommend serving this homemade version of this Corn Pudding with our fall-off-the-bone Coffee Brushed Barbecue Ribs or these savory Crock Pot Brisket Sandwiches.

Enjoy this vegetarian side dish with a meat-free and picnic-friendly main like Grilled Vegetable Kabobs with Fajita Butter, or a healthy and hearty soup like Lightened-Up Broccoli Cheddar Soup.

Or serve it with a holiday feast, along with Roasted Turkey, Spiral Cut Ham, Mashed Potatoes, and, juicy Green Beans Almondine.

Our Corn Pudding Recipe Side view of fork picking up a bite of this souffle

Looking for More Delicious Side Dishes?

Famous Corn Pudding Recipe #ASpicyPerspective #corn #pudding #stuffing #holidays #thanksgiving
Print Recipe
5 from 14 votes
Leave a Review »

Famous Corn Pudding Recipe (Corn Soufflé)

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Famous Corn Pudding – This flavorful and tender corn pudding recipe is from one of Asheville's most beloved restaurants! Easily make at home and enjoy as the perfect side dish at barbecues and potlucks.
Servings: 8 + servings


  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 3 tablespoons baking powder + 1 teaspoon
  • 2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 6 large eggs
  • 1 stick melted butter
  • 2 cups heavy cream
  • 14 ounces creamed corn, canned
  • 2 fresh poblano peppers, seeded and diced
  • 1 1/2 cups corn, fresh or frozen


  • Preheat the oven to 350 degrees F. Mix all the dry ingredients together in a bowl.
  • Pour the eggs, butter, cream and creamed corn in an electric mixer.
  • Mix well and add the poblanos and corn. Slowly add the flour mixture and mix until just combined. It should resemble cake batter.
  • Grease a large 11×15-inch rimmed baking dish. (You could use two smaller dishes.) Pour the pudding mixture into the pan and place it in the oven. Lightly tent the pan with foil.
  • Bake for 1 hour, until the center is just set. (30-40 minutes for smaller pans) You may want to take the foil off the last 10-15 minutes so the top will be golden.



You can serve this corn pudding either warm or cold, whatever you prefer.
Keep leftovers sealed in an airtight container in the fridge for up to 4 days, or freeze for up to 1 month.


Serving: 1g, Calories: 649kcal, Carbohydrates: 73g, Protein: 10g, Fat: 38g, Saturated Fat: 22g, Cholesterol: 235mg, Sodium: 902mg, Potassium: 760mg, Fiber: 3g, Sugar: 35g, Vitamin A: 1665IU, Vitamin C: 28.1mg, Calcium: 266mg, Iron: 2.8mg
Course: Side Dish
Cuisine: American, Southern
Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it!

40 comments on “Famous Corn Pudding Recipe (Corn Soufflé)”

  1. Fantastic dish, my entire family loved it so much, there was ‘snacking’ of the pudding within an hour of dinner. The entire dish was gone within a day of baking and I made a 2nd batch 2 days after the original by unanimous request  🙂😀🙂

  2. This is delicious! It makes a perfect side dish for the holidays!

  3. My family loves this and it is a must for the holidays! Such a easy and delicious side dish!

  4. this recipe is so awesome! It has become a fall time ritual!

  5. Amazing flavorful and a fresh corn taste !

  6. Oh my holy heaven!!! Just like Asheville’s 12 Bones Damn Good Corn Puddin’. For real! I can’t visit 12 Bones without their corn puddin’ and now I can make it whenever I want. This recipe does make a crap ton though. Get ready for a party or cut it in half for a single family. In my eyes this is a sweet corn bread, dessert cake and a tad spicy combo of perfection. This dish makes my taste bud dreams come true.

  7. Can I make this in a crockpot?

  8. 12 Bones!  My favorite restaurant to visit in Asheville.  Thank goodness they have two locations! We always keep a bottle of their bbq sauce in our pantry. Thanks so much for posting this recipe!

  9. Delicious dish! I love the texture and the wonderful corn flavor!

  10. Delicious! I love the texture of this dish and the wonderful corn flavor!

  11. I’ve never been the biggest fan of corn pudding, but this recipe changed my mind about that! Seriously so good!

  12. Pingback: Teofila Bobbs

  13. Hi Sommer,
    We were in Asheville last week and I LOVED the corn pudding at 12 Bones. Thanks so much for the recipe. I am thinking of making it for Thanksgiving but I like to make the sides the day before and just reheat to save time. Do you think this will be OK or will it be too dry?

  14. Looks perfect for a cold day!

  15. I love corn pudding- I can’t have it anymore, but I sure can drool!

  16. This looks so great Sommer!  Fun flavors!

  17. I MUST have this on my Thanksgiving table! It looks like the perfect Thanksgiving side dish!

  18. Thanks for this recipe! It’s a Thanksgiving tradition in my family. We love 12 Bones; we go there every time we’re in Asheville. (From the person who PM’d you last night in a panic!! :) )

  19. This looks absolutely amazing!!! Perfect for thanksgiving! 

  20. This looks delicious!  Printed it off to try and also bookmarked it for future reference!

  21. Pingback: Summer Corn Round-up

  22. Hello All, your Biggest fan here, lol… Hope you are all well. I was wondering if we could make the Corn Pudding recipe Gluten Free by replacing the All Purpose wheat flour with something like Soy Flour, Rice Flour, Tapioca Flour etc…? Thanks so much for this recipe, i love it! Stephen

    • Hi! You know, I’ve never tried that, but I would guess a good gluten free baking mix would work just as well. :)

    • Try almond flour – it’s just crushed almonds. We’ve used it for banana bread and it was great. Lends a little sweetness so may want to cut back on the added sugar.

  23. Have had at 12bones and love it! Wondering if you have tried assembling the day before baking? Looking for a make ahead for Christmas. Thanks!

  24. Making this Thanksgiving. If it turns out well, I will take a picture & post it.

  25. I haven’t had good corn pudding in years so thanks for this! I will definitely attempt during the holidays.

  26. 3 TABLESPOONs + 1 teaspoon seems like an awful lot of baking powder. Has anyone tried this?
    Usually in baking it is 1 teaspoon per cup of flour not 5 t. per cup!

  27. Thank you soooo much for posting this — and 12 Bones too!! I am addicted to it right now and live just a little too far to go to the restaurant as often as I’d like. I’ve tried to figure out what is in it -made 3 other recipies -nothing comes close! I’m making this right now! I’ll let you know how it turns out!

  28. This looks amazing. I love to make corn pudding/stuffing. Can not wait to try this version. I love the idea of using a poblano pepper. I bet it would be good with a pinch of smoky paprika too! 12 Bones looks like a fun place to eat.

  29. This is always my go-to side when I'm at 12 Bones. Thanks for getting the recipe!

    I made this for my Thanksgiving meal with 1 1/3 cup milk & 2/3 cup heavy cream. Tasted great and I didn't feel quite as guilty.

    Oh and I couldn't find poblanos, so I substituted with 2 anaheims and half a jalapeno.


  30. I'm sure the half&half would be fine. It might take a few more minutes in the oven though!

  31. Do you think it would work to substitute half and half for the heavy cream? Or does it need the extra fat to thicken up? I've made it once with heavy whipping crea,m, but I picked up a bottle of half and half to make this again for Christmas dinner!

  32. love the sexy simplicity of your blog…and I adore good corn pudding :)

    I'll be poking back in from time to time! Cheers


  33. I made this yesterday for a holiday party, and it was a HUGE hit! I had so many requests for the recipe, so I know I will make it again and again. However, I had to substitute 2 Anaheim chili's as I couldn't find poblano, but it worked out perfect.