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Corn Pudding


Don’t let the name fool you, corn pudding absolutely deserves its spot on your plate next to your sliced brisket or Christmas turkey.

Corn pudding is best described as what you would get if Cornbread and cream corn had a baby. It’s sweet, savory and stupidly delicious.

I tried corn pudding for the first time at one of my favorite events- ‘From The Ashes’ in Idaho. It’s an amazing event, that brings together some amazing pitmasters and chefs from around the US including Anthony DiBernardo from Swig & Swine BBQ in Charleston.

One of the best parts of the event is the huge pot of corn pudding that Anthony serves a long with the whole hogs which he cooks each year. There is something about that combo that is seriously incredible.

What you will need

  • 2 x 8oz packages of cream cheese
  • 6 eggs
  • 2 cups heavy cream
  • 1 cup sugar
  • 3/4 cups self-rising cornmeal
  • 1 tablespoon Kosher salt
  • 2 teaspoons black pepper
  • 1 white onion, finely diced
  • 1 jalapeño diced
  • 1.5 pounds shredded cheese
  • 2 cups corn kernels


1. Let cream cheese soften for about 30 minutes before beginning to cook. Sauté onion, jalapeño, and corn until soft.

2. With a mixer or by hand, whip cream cheese and eggs until combined and smooth. Add heavy cream, sugar, cornmeal, salt, and pepper, mix until incorporated.

3. Fold in corn, onions, jalapeños, and cheese. Turn into a greased baking dish and bake or smoke at 325 uncovered until set, approximately 30 – 45 minutes.

4. Once golden brown and cooked through, the corn pudding will look like cornbread on top, but will have the loose corn beneath.



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