Have a 12 Bones Thanksgiving!

Damn Good Corn Pudding. I'm not being feisty--that's what it's called!

I like to feature local restaurants on occasion, and this is one I'm very excited to share!

12 Bones Smokehouse is an undeniable Asheville icon, serving up sumptuous ribs, pulled pork, chicken, turkey, brisket and a slew of southern sides.

 

 Owners Tom Montgomery and wife Sabra Kelley have become local heroes for their ground-breaking spice rubs and sauces. On any given day you can sample Blueberry-Chipotle or Strawberry-Habanero Ribs. They run seasonal blends including peach or pumpkin...on the meat! 

This seemingly humble eatery has received national awards and praises from high caliber sources including: Southern Living Magazine, Good Morning American, The New York Times, and numerous national BBQ competitions. President Obama has visited 12 Bones twice in the last year and a half. They say he came to Asheville for R&R, be we know he came for the ribs!

Tom and Sabra guard their recipes with great care. Yet, I'm happy to tell you they've shared their "Damn Good Corn Pudding" recipe with ASP! And just in time for Thanksgiving!!! Even if you have a tried-and-true dressing recipe, I encourage you to set it aside this year and try this!

12 Bones "DGCP" is an amalgamation of traditional cornbread dressing and a custard-like corn pudding. It's tender, rich and melts in your mouth, with just a touch of heat from poblano peppers. It is a southern's dream dish!  I admit in the pan, the top is not much to look at, but scoop into it's tender folds and all the flavors are suddenly revealed! DGCP is extremely quick to put together, then just pop it in the oven!

12 Bones also provides whole Thanksgiving meals, if your oven breaks down or your turkey catches on fire! If you're interested, I'd order ahead!

Sommer

Damn Good Corn Pudding
~from 12 Bones Smokehouse

1 ¾ cups all-purpose flour
1 ¼ cups sugar
3 tbs. + 1 tsp. baking powder
2 tsp. salt
½ tsp. red pepper flakes
1 tsp. cumin
1 tsp. coriander
6 large eggs
1 stick melted butter (1/2 cup)
2 cups heavy cream
1 – 14 oz. can of creamed corn
2 fresh poblano peppers, seeded and diced
1 ½ cups fresh or frozen corn

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 X 15 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.

Serves 1, or if you’re in a sharing mood 8-10.