Corn and Green Chile Pudding

We’ve been enjoying making a recipe for custardy apple squares from The Splendid Table lately. They remind us of the heavenly corn pudding served up at 12 Bones in Asheville, North Carolina. I’m not going to lie - I don’t go to 12 Bones for the BBQ, I go for the corn pudding. Not quite cornbread, not quite a “pudding”. Like the custardy apple squares, this recipe is a slightly unique approach to traditional ingredients and yields a Thanksgiving-worthy side dish that everyone will love. It’s slightly sweet and softly filling. We like hot green chiles in ours, but feel free to use mild.
By | November 17, 2016


Preheat oven to 350°. 

Whisk flour, baking powder, salt, and garlic powder together in a small bowl.

In a larger bowl, beat eggs and sugar together using an electric mixer until pale and creamy. Slowly add melted butter, mixing until smooth. Add cream, buttermilk, creamed corn, and green chiles while still mixing on low until smooth and creamy.

Slowly add flour mixture and mix until just combined. It should resemble cornbread batter.

Butter a 11 x 13 inch baking dish. Pour batter into the pan and place in oven.

Bake for 40 to 45 minutes hour, until the center is set.



  • 1 cup all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3 eggs
  • 1/3 cup sugar
  • 1/2 cup melted butter, cooled
  • 1/2 cup heavy cream
  • 1 1/2 cups buttermilk
  • 1 can of creamed corn (14 oz)
  • 1 can diced green chiles (4 oz) hot or mild
Build your own subscription bundle.
Pick 3 regions for $60