City BBQ corn pudding is the kind of side dish that quietly steals the show at any barbecue spread. It’s creamy, just a little sweet, and has that comforting texture that feels like a warm hug on a plate. This copycat recipe nails the exact balance of sweet corn and custard-like creaminess that’s perfect alongside smoked ribs or pulled pork. 😋
Fans of comfort food love how easy it is to whip up this dish at home, whether baked in the oven or slow-cooked in a crock pot. The result is a rich, tender pudding with bursts of whole corn kernels throughout—no wonder City Barbecue’s version has become a fan favorite. If you’re after that authentic BBQ side without leaving the house, this recipe delivers the goods without fuss. 🍴
The beauty lies in its simplicity: a mix of creamed corn, whole kernel corn, eggs, sour cream, and a hint of sugar baked to golden perfection. It’s got that homestyle charm but feels elevated enough to serve at any gathering. Ready to bring a little Southern BBQ magic to your kitchen? Let’s dive in! 🍽️
Ingredients List & Step-By-Step Instructions For City BBQ Corn Pudding Recipe
This corn pudding blends sweet corn, creamy sour cream, and just the right flour and cornmeal mix for a custard-like texture. Butter, eggs, and a touch of sugar add richness, while baking powder helps it rise to fluffy perfection.
Below, you’ll find exactly what’s needed and how to bring this cozy dish to life in a few simple steps.
Step 1
Gather these key ingredients to start:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2/3 cup |
| Yellow cornmeal | 1/2 cup |
| Granulated sugar | 3 tablespoons |
| Baking powder | 1 tablespoon |
| Salt | 1/4 teaspoon |
| White pepper or black pepper | 1/8 teaspoon (optional) |
| Creamed corn | 1 can (15 oz) |
| Whole kernel corn (drained) | 1 can (15 oz) or fresh/frozen equivalent |
| Eggs, beaten | 2 large |
| Sour cream | 1 cup |
| Unsalted butter, melted | 8 tablespoons (1 stick) |
Preheat the oven to 325°F and grease a 9×13 inch baking dish with unsalted butter or a non-stick spray to keep the pudding from sticking and to help with golden edges.
Step 2
In one bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and pepper until evenly combined.
Drain the whole kernel corn well to avoid watery pudding—this step makes a big difference in texture.
Add the creamed corn and whole kernels to the dry ingredients.
In another bowl, beat the eggs until smooth. Stir in sour cream and melted butter gently, avoiding cooking the eggs.
Pour the wet ingredients into the corn mixture and fold everything together with a whisk or rubber spatula. The batter should look creamy but still show bits of corn scattered throughout. Resist overmixing to keep the pudding light.
Step 3
Pour the batter into the prepared baking dish and smooth the top for even cooking.
Bake at 325°F for about 45 minutes. Keep an eye on it; the edges should turn golden, and a knife inserted in the center should come out clean.
Once out of the oven, let it rest for 10-15 minutes before slicing. This allows it to set nicely without losing the creamy soul of the dish.
Optional: sprinkle chopped green onions or a pinch of ground nutmeg on top before serving for a little extra zing! 🌽🍴
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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