Jalapeño Corn Pudding

• 1 40 Oz box of all-purpose baking mix
• 1 29 oz can of sweet corn
• 7 small cans of cream corn
• 3 cups of sour cream
• 2 tablespoons of salt
• 2 tablespoons of pepper
• 2 tablespoons of jalapeño powder or 2 diced jalapeños
• 2 cups of sharp cheddar cheese
• 2 sticks of unsalted butter – melted
• 7 eggs

• Royal Oak® Super Size
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Aluminum Foil
• Large Mixing Bowl

1. Drain the large can of corn and add to a large mixing bowl.

2. Add the 7 cans of cream corn, sour cream, salt, pepper, jalapeno powder, butter eggs, 1 cup of cheese, and the all-purpose mix to the mixing bowl.

3. With a large spoon or spatula mix the ingredients until blended.

4. Pour ingredients into a grill-safe pan or a onetime use aluminum pan.

5. Cover with aluminum foil and place in a preheated smoker at 275 degrees for 75 minutes.

6. Remove the foil, top with the remaining cup of sharp cheddar cheese, and smoke for another 5 to 7 minutes until melted.

7. Remove from the smoker and enjoy!