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Wisteria's Corn Pudding

Wisteria's Corn Pudding

Serves: 16

Hands On Time: 

Total Time: 


1 cup rice flour
4 teaspoons baking powder
1/2 cup granulated sugar
2 teaspoons sea salt
2 pounds fresh or frozen corn kernels (thawed if frozen)
1/3 cup buttermilk
11 tablespoons butter, melted
2 eggs, beaten
1 cup shredded Asiago cheese


Heat oven to 325 degrees. Butter a 9-by-13-inch baking dish. 

In a large bowl, combine the rice flour, baking powder, sugar and salt. Set aside.

Place all but 1 rounded cup of corn kernels in a blender or food processor with buttermilk; puree until smooth. Stir pureed corn mixture into flour mixture. Add melted butter and eggs; stir until blended. Stir in Asiago and reserved corn kernels.

Spoon batter into the prepared baking dish. Bake until lightly browned on top, 35 to 45 minutes. Cool slightly; cut into squares before serving.


Per serving: 216 calories (percent of calories from fat, 44), 5 grams protein, 27 grams carbohydrates, 2 grams fiber, 11 grams fat (6 grams saturated), 51 milligrams cholesterol, 538 milligrams sodium.

About the recipe

This corn pudding, from a popular restaurant in Atlanta's Inman Park neighborhood, is a luscious accompaniment to the menu's "Iron Skillet Fried Chicken."

Chef Jason Hill serves cubes of this baked corn puree instead of corn bread in his Southern-style restaurant, Wisteria. The origin is Mexican, he says, "but it could be a Southern dish, easily."

Recipe courtesy of Wisteria Restaurant in Atlanta, Ga.

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