Buxton Hall Corn Pudding Recipe

Corn pudding is a staple in Southern kitchens, and the Buxton Hall Corn Pudding Recipe brings a smoky, creamy twist to this classic dish. 

Originating from Buxton Hall Barbecue in Asheville, North Carolina—a place celebrated for its traditional whole-hog BBQ and innovative Southern sides—this corn pudding blends old-school charm with a gourmet edge. 

The result is a golden, custard-like dish with a subtle smokiness, rich corn flavor, and a luscious, melt-in-your-mouth texture that pairs perfectly with smoked meats, grilled vegetables, or even as a standalone comfort meal. 

Whether you’re serving it at a summer cookout, a holiday table, or a simple family dinner, this recipe never fails to impress. 

Its creamy consistency and naturally sweet corn base are complemented by a hint of salt and spice, making it both nostalgic and elevated. 

Let’s dive into the full breakdown of this crowd-pleaser and how you can master it at home.

A Personal Take on Buxton Hall Corn Pudding

I first encountered the Buxton Hall Corn Pudding Recipe during a summer road trip through the Carolinas. It was love at first bite.

The flavor was unlike any corn pudding I had ever tried—silky, smoky, and perfectly balanced.

Since then, it’s become a go-to for potlucks and family gatherings, always earning rave reviews. It’s more than a dish; it’s a Southern memory on a plate.

Equipment Needed

To make this delicious corn pudding, gather the following kitchen tools:

• Mixing bowls (medium and large)
• Whisk
• Measuring cups and spoons
• Chef’s knife
• Cutting board
• Box grater (optional)
• Skillet (preferably cast iron)
• Oven-safe baking dish (9×9 inch or similar)
• Aluminum foil
• Rubber spatula or spoon

Ingredients List

Here’s what you’ll need to recreate the Buxton Hall Corn Pudding Recipe:

• 4 ears fresh corn (or 2 cups frozen corn, thawed)
• 1 tablespoon unsalted butter (plus more for greasing)
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 3 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• ½ cup sour cream
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)
• 2 tablespoons all-purpose flour
• 1 teaspoon smoked paprika (for that Buxton Hall twist)
• ½ cup sharp cheddar cheese, shredded (optional but recommended)

Buxton Hall Corn Pudding Recipe – Step-by-Step Preparation

Step 1: 

Prepare the Corn If using fresh corn, cut kernels off the cob and scrape the cobs to extract the milk. If using frozen, ensure it’s completely thawed and drained.

Step 2: 

Sauté the Aromatics In a skillet over medium heat, melt the butter. Add chopped onions and garlic, cooking until translucent (about 5 minutes). Remove from heat and set aside.

Step 3: 

Mix the Base In a large bowl, whisk together eggs, heavy cream, milk, sour cream, sugar, salt, pepper, and cayenne. Add flour and smoked paprika, mixing until smooth.

Step 4: 

Combine Ingredients Fold in corn kernels, sautéed onions and garlic, and shredded cheddar if using. Mix gently to incorporate everything.

Step 5: 

Bake the Pudding Preheat your oven to 350°F (175°C). Grease your baking dish and pour in the mixture.

Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 20–25 minutes or until the top is golden and the center is set.

Step 6: 

Rest and Serve Let the corn pudding rest for 10 minutes before serving. It will firm up slightly while retaining its soft, creamy texture.

Tips for Success

1. Use Fresh Corn When Possible: Fresh kernels bring a natural sweetness and texture that frozen or canned just can’t match.
2. Don’t Skip the Sauté: Cooking the onions and garlic before mixing adds depth and removes any raw bite.
   Let it Rest: Allowing the pudding to cool before serving improves its texture and flavor.
3. Add a Smoky Element: A dash of smoked paprika or even liquid smoke gives it that signature Buxton Hall vibe.
4. Check for Doneness: The pudding should jiggle slightly in the center but not be liquid. A knife inserted should come out mostly clean.

Creative Variations

• Add Crumbled Bacon: Stir in crisp bacon pieces for a savory crunch.
• Include Jalapeños: For a spicy kick, dice fresh jalapeños and fold them in.
• Make It Vegetarian: Omit bacon and use a vegetarian-friendly cheese.
• Use Cornbread Crust: Line the baking dish with a thin layer of cornbread batter for added texture.
• Top with Herbs: Garnish with chopped chives or parsley for color and freshness.

Conclusion

The Buxton Hall Corn Pudding Recipe is more than a side dish—it’s a slice of Southern hospitality that delivers big flavor with simple ingredients.

Whether you’re reminiscing about a trip to Asheville or simply looking for your next family-favorite recipe, this corn pudding is a surefire winner. Give it a try and see why it’s earned a permanent spot on our table.

FAQs

Can I use frozen or canned corn instead of fresh corn?

Yes, both frozen and canned corn work in the Buxton Hall Corn Pudding Recipe, though fresh corn offers the best texture and flavor.

If using canned, be sure to drain and rinse it well. For frozen, thaw and pat dry before adding to the mixture.

What dishes pair well with Buxton Hall Corn Pudding?

This pudding pairs beautifully with smoked or grilled meats like BBQ pork, brisket, or roasted chicken.

It also complements collard greens, roasted vegetables, and other Southern-style sides like mac and cheese or baked beans.

Can I make the Buxton Hall Corn Pudding Recipe gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free blend or cornstarch. All other ingredients in the standard recipe are naturally gluten-free, but double-check labels to be safe.