If you’ve ever enjoyed VooDoo BBQ’s corn pudding, you know it’s the kind of sweet, creamy side dish that complements smoky grilled meats like pulled pork perfectly. This VooDoo BBQ corn pudding recipe nails that balance—rich, custardy, with just the right pop of corn sweetness to keep everyone coming back for more.
The magic lies in simple ingredients coming together to create something that feels like a warm hug on your plate at family gatherings. Whether paired with ribs, brisket, or other barbecue favorites, this corn pudding is a crowd-pleaser that holds its own as a comfort food classic.
It’s easy to make at home without fuss, which is great when you want that BBQ vibe without the long wait. Getting this recipe right means no guesswork, just a creamy, sweet side dish that hits the spot every time and turns your meal into a feast worth savoring. 🍴😋
Ingredients List & Step-By-Step Instructions For Voodoo BBQ Corn Pudding Recipe
This dish blends creamy corn, sharp cheddar, and a gentle kick from jalapeños, all held together by eggs and heavy cream. It’s simple to whip up, and every ingredient has a role in balancing the sweet, spicy, and savory flavors.
Step 1: Prepare The Ingredients
First, gather the essentials:
| Ingredient | Quantity |
|---|---|
| Fresh corn kernels | 2 cups |
| Canned creamed corn | 1 (14 oz) can |
| Shredded sharp cheddar cheese | 1 cup |
| Jalapeños, seeded and chopped | 1 small |
| Chopped green onions | 2 tbsp |
| All-purpose flour | 1/2 cup |
| Cornmeal | 1/4 cup |
| Granulated sugar | 1/4 cup |
| Baking powder | 1 tsp |
| Salt | 1 tsp |
| Black pepper, freshly ground | 1/2 tsp |
| Eggs | 3 large |
| Heavy cream | 1 cup |
Make sure the corn kernels are fresh or thawed if frozen; chopping jalapeños finely keeps the heat under control while still adding flavor.
Step 2: Mix And Combine
In a large bowl, whisk the eggs until smooth. Add heavy cream next for that velvety richness.
Then toss in the fresh corn kernels and creamed corn. Stir in the flour, cornmeal, sugar, baking powder, salt, and pepper for the base texture and mild sweetness.
Grate in the sharp cheddar, chopped jalapeños, and green onions. Fold everything gently but thoroughly—no overbeating here or the pudding might get tough.
The mixture should be thick but spreadable, like a thick batter ready to cozy up in a baking dish.
Step 3: Bake And Serve
Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish to prevent sticking.
Pour the corn pudding batter in and smooth the top with a spatula.
Bake uncovered for about 50-55 minutes. The edges will firm up and brown slightly, while the center stays creamy but sets nicely.
Let it cool for 10 minutes before serving so it holds shape. It’s a fantastic side with smoky ribs or spicy pulled pork—comfort food with a little rebellious twist. 😋🍴
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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