Brandyn Baker

Smoked Corn Pudding with Hatch Green Chiles

This smoked corn pudding with hatch green chiles is one of Bear Mountain ambassador Brandyn Baker's favorites! He tried it out for a friend’s wedding in Charleston, South Carolina and has been recreating it at home ever since!

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Prep

15 min

Cook time

45 min

Pellets

Chef's Choice

Steps

Preheat your grill to 375°F with Bear Mountain BBQ Chef’s Choice pellets. Place a 12inch cast iron skillet in to warm. Meanwhile, mix the flour, cornmeal, sugar, kosher salt, baking powder, and garlic powder in a bowl until well combined. In a separate bowl, whisk the eggs with the heavy cream. Add in the thawed corn kernels, cubed Monterey Jack, canned corn, and green chiles.
Once the grill has preheated, take out the cast iron skillet and melt the butter, making sure to coat the skillet thoroughly. Next, pour in the corn pudding mixture and sprinkle the shredded cheese evenly over the top. Add the skillet to the grill to cook.
After 30 minutes, the pudding should firm up. If garnishing, add the diced peppers at this point. After another 15 minutes, the center of the pudding will be set but not firm, and the edges will brown. Take out the pudding and let it sit for 10 minutes, then serve. Enjoy!

Ingredients:

½ cup all-purpose flour
½ cup cornmeal
¼ cup sugar
3 tbsp kosher salt
½ tsp baked powder
½ tsp garlic powder
1 lb. frozen corn kernels – thawed
5 eggs
¾ cup heavy cream
1 cup Monterey jack cheese cubes
1 15oz. can corn kernels
1 4oz. can hatch green chiles – diced
4 tbsp butter
½ cup shredded cheese
Diced peppers to garnish (if desired)
Bear Mountain Chef's Choice by Bear Mountain BBQ

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