Savory Corn Pudding

• Royal Oak® Hickory Charcoal Mix Pellets
• Pellet grill
• Large cast iron skillet
• Aluminum foil

Base

• 1 box Jiffy Corn Muffin Mix (8.5 oz)
• ½ cup beef tallow, melted (or 1 stick butter)
• 2 large eggs, beaten
• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) cream-style sweet corn
• 1 cup full-fat sour cream
• 1 tablespoon hot honey
• Heath Riles BBQ Simply Citrus AP Rub, to taste

Savory Add-Ins

• 1 lb bacon, cooked until crisp and crumbled (reserve some for topping)
• 1 can mild green chiles
• 1 (8 oz) block pepper jack cheese, shredded (reserve some for topping)

Finishing

• Heath Riles Hot Honey Peach Glaze
• Reserved bacon crumbles
• Reserved shredded pepper jack cheese
• Fresh chives, chopped

1. Preheat the grill

Preheat your pellet grill to 350°F (177°C). Grease a large cast iron skillet with a tablespoon of melted beef tallow.

2. Mix the wet ingredients

In a large bowl, whisk together the eggs, sour cream, melted beef tallow, and hot honey until smooth.

3. Add the corn

Stir in both the whole kernel corn and the cream-style corn until evenly combined.

4. Add the savory mix-ins

Fold in the crumbled bacon, green chiles, and shredded pepper jack cheese. Season generously with Heath Riles BBQ Simply Citrus AP Rub.

5. Fold in the muffin mix

Gently fold in the Jiffy Corn Muffin Mix until just incorporated — be careful not to overmix.

6. Fill the skillet

Pour the batter into the greased cast iron skillet and spread evenly.

7. Bake

Place the skillet on the pellet grill and bake at 350°F for 70–75 minutes. If the top begins to brown too quickly, cover loosely with aluminum foil to prevent burning.

8. Check for doneness

The corn pudding is done when the edges are set, the top is golden, and the center has a slight jiggle. A toothpick inserted into the center should come out clean.

9. Add the toppings

Remove from the grill and immediately top with the reserved shredded pepper jack cheese and crumbled bacon. Let rest for 10–15 minutes to allow the center to set into a custard texture.

10. Finish and serve

Garnish with fresh chives and a generous drizzle of Heath Riles Hot Honey Peach Glaze. Serve warm and enjoy.