Bacon, Jalapeño, Corn Pudding on the Big Green Egg | Backyard Smoke Show

RECIPE PDF

If classic corn pudding is comfort food, this version is its louder, bolder cousin. Bacon, Jalapeño, Corn Pudding on the Big Green Egg takes that familiar creamy, custardy base and turns the flavor dial way up with crispy bacon, spicy jalapeños, melty pepper jack cheese, and a touch of hot honey.

It’s rich, savory, just spicy enough, and perfect as a side dish for smoked meats, holiday meals, or backyard gatherings. Baking it on the Big Green Egg adds steady heat and a subtle outdoor-cooked depth that makes this dish stand out.

JUMP TO VIDEO RECIPE

Ingredients

Base

• 1 box Jiffy Corn Muffin Mix (8.5 oz)
• 1 stick unsalted butter, melted
• 2 large eggs, beaten
• 1 can whole kernel corn, drained (15 oz)
• 1 can cream-style sweet corn (15 oz)
• 1 cup full-fat sour cream or full-fat Greek yogurt
• 1 to 2 tablespoons hot honey
• Salt and black pepper to taste

Savory Add-Ins

• 1 pound bacon, cooked until crisp and crumbled (reserve some for topping)
• 2 fresh jalapeños, seeded and finely diced
• 1 can mild green chiles (4 oz)
• 1½ to 2 cups shredded pepper jack cheese (reserve some for topping)

Finishing

• Hot honey
• Flaky salt
• Extra bacon
• Chopped chives

EGG Setup

Set your Big Green Egg for indirect cooking at 350°F using the convEGGtor. Place a cast iron skillet on the cooking grid once the Egg is stabilized.

Step-by-Step Instructions

1. Mix the Wet Ingredients

In a large bowl, whisk together the eggs, sour cream, melted butter, and hot honey until smooth and fully combined.

2. Add the Corn

Whisk in both the whole kernel corn and cream-style corn until evenly distributed.

3. Stir in the Add-Ins

Fold in the crumbled bacon, diced jalapeños, green chiles, and shredded pepper jack cheese. Season with salt and black pepper.

4. Add the Corn Muffin Mix

Gently fold in the corn muffin mix just until incorporated. Do not overmix.

5. Transfer to the Skillet

Grease a cast iron skillet with butter or nonstick spray. Pour in the mixture and smooth the top. Sprinkle lightly with extra pepper jack cheese and a few jalapeño slices if desired.

6. Bake on the Big Green Egg

Place the skillet on the cooking grid and bake for 30 to 45 minutes. Start checking around the 30-minute mark. The top should be lightly golden, the edges set, and the center should have a slight custardy wobble.

7. Rest and Finish

Remove the skillet from the Egg and let the corn pudding rest for 10 to 15 minutes so it fully sets. Finish with flaky salt, chopped chives, extra bacon, and a drizzle of hot honey.

Serve warm and enjoy.

Expert Tips

• Letting the pudding rest is essential for the perfect custardy texture.
• Full-fat dairy gives the richest flavor and creamiest result.
• Adjust the heat by leaving jalapeño seeds in or out.
• Cast iron helps with even cooking and keeps the dish warm on the table.
• This dish reheats well and makes excellent leftovers.

Final Thoughts

Bacon, Jalapeño, Corn Pudding on the Big Green Egg is the kind of side dish that steals the spotlight. It’s creamy, cheesy, smoky, and just spicy enough to keep every bite interesting. Whether you’re serving it alongside barbecue, holiday mains, or grilled meats, this upgraded corn pudding belongs on your table.

Once you make it, don’t be surprised if it becomes a requested favorite.