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

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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
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