Weezy Corn Pudding
Ingredients
Corn Pudding
- ½ cup butter, softened
- ¼ cup sugar
- 2 eggs
- 1 cup sour cream
- 1 package (8.5 oz) cornbread muffin mix
- ½ cup milk
- 1 can (15¼ oz) whole kernel corn, drained
- 1 can (14¾ oz) cream-style corn
Caramelized Sugar Top
- Brown sugar, for topping
Equipment & Fuel
- Royal Oak® 100% All Natural Hardwood Lump Charcoal or Royal Oak® Charcoal Pellets
- Smoker or pellet grill
- Greased 3-quart baking dish or cast iron skillet
- Large mixing bowl
- Hand mixer or stand mixer
- Kitchen torch or broiler (for sugar top)
Directions
1. Mix the base
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream until smooth.
2. Add the dry and wet ingredients
Gradually fold in the cornbread muffin mix, alternating with the milk, until just combined.
3. Fold in the corn
Gently fold in both the drained whole kernel corn and the cream-style corn until evenly distributed throughout the batter.
4. Fill the dish
Pour the batter into a greased 3-quart baking dish and spread evenly.
5. Smoke the pudding
Place the baking dish on your smoker or pellet grill preheated to 325°F (163°C) using Royal Oak charcoal or pellets. Cook for 45–50 minutes, or until the pudding is set and lightly browned on top.
6. Caramelize the sugar top
Remove the pudding from the smoker and sprinkle brown sugar evenly across the top. Using a kitchen torch or broiler set to high, caramelize the sugar for 1–2 minutes until it melts and forms a brûlée-style crust. Watch carefully to avoid burning.
7. Rest and serve
Allow the pudding to cool for 1 minute before serving. Serve warm and enjoy.
