Smoked Three Cheese Corn Pudding

Ingredients

• 418 g (14.75 oz)creamed corn
• 418 g (14.75 oz)sweetcorn, canned
• 1 boxJiffy cornbread mix
• 25 g (2 tbsp)sugar
• 1egg
• 227 g (8 oz)soured cream
• 113 g (1 stick), meltedbutter
• 113 g (4 oz), gratedCheddar
• 113 g (4 oz), gratedPepper Jack
• 113 g (4 oz), gratedGouda

Instructions

1. 1

   Heat the smoker

   Preheat the smoker to 177°C (350°F).

2. 2

   Mix the ingredients

   Put all the ingredients in a large bowl and mix until well combined.

3. 3

   Fill the dish

   Transfer the mixture to an 20 x 20 cm (8 x 8-inch) baking dish or a 25 cm (10-inch) cast-iron pan. Smooth the surface into an even layer.

4. 4

   Bake and rest

   Smoke for 40 minutes, until the pudding has risen and is light golden brown. Leave it to cool for 5 minutes before serving.

What is corn pudding?

Corn pudding is a baked American side dish made with corn and a soft, custardy or cornbread-like mixture. It is especially familiar in Southern-style home cooking, where sweetcorn often appears in comforting baked sides.

This version uses a boxed cornbread mix as its base and combines creamed and whole sweetcorn with three cheeses. Smoking the mixture gives it a gentle smoky character while the top turns golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 546 calories, 17g protein, 45g carbs, 35g fat.

The cornbread mix and corn provide most of the carbohydrates, while butter, soured cream and cheese contribute much of the fat. Cheese and egg supply protein. Balance a portion with a generous serving of salad or vegetables.

The corn and the mix

Creamed corn: this brings moisture and a soft, cohesive texture to the bake. Sweetcorn: the whole kernels add pops of sweetness and a little bite.

Cornbread mix: it provides the dry base that helps the pudding rise and set. Keep to the listed box quantity so the balance of wet and dry ingredients stays as intended.

Why three cheeses work

Cheddar and Gouda bring savoury, rounded flavour, while Pepper Jack adds a little warmth. Grating the cheeses helps them distribute through the mixture instead of forming large clumps.

Soured cream and melted butter enrich the pudding and keep the crumb tender. Mix everything thoroughly so the corn, cheese and wet ingredients are spread through the batter.

Getting the texture right

Even mixture: combine the ingredients well, then level the surface in the dish or pan. A level top helps the pudding bake evenly.

Doneness: look for some rise and a light golden-brown surface after 40 minutes. The recipe gives these visual cues rather than a separate internal temperature.

Smoker timing and pan choice

Temperature: preheat the smoker to 177°C (350°F) before adding the pudding. This lets the mixture begin baking as soon as it goes in.

Pan: use either an 20 x 20 cm baking dish or a 25 cm cast-iron pan, as specified. Once baked, allow 5 minutes for the dish to cool before serving.

What to serve with it

The sweetcorn and cheese make this a substantial side for smoked or grilled meats. It also pairs well with a crisp green salad or simply cooked vegetables to add freshness to the plate.

Serve it warm, cut or spooned into portions. Its rich, savoury-sweet flavour works well at a casual barbecue or as part of a larger family meal.

Recipe notes & tips

• Grate the cheeses before mixing so they are ready to distribute evenly.
• Melt the butter before adding it to the bowl, as listed.
• Mix thoroughly, scraping the bottom and sides of the bowl as you go.
• Smooth the top before baking to encourage an even finish.
• Let the pudding rest for 5 minutes before serving so it can settle slightly.

Variations

• More heat: use extra Pepper Jack for a spicier cheese flavour.
• Herb note: fold chopped chives into the mixture for a fresh savoury accent.
• Fresh corn: replace the canned sweetcorn with drained, cooked corn kernels.
• Cast-iron serving: bake in the specified cast-iron pan and bring it to the table carefully.
• Cheese swap: use another good-melting cheese in place of one of the listed varieties.

Common mistakes to avoid

• Uneven mixing: ingredients can be patchy through the bake; combine everything thoroughly in the bowl.
• An uneven surface: the pudding may bake inconsistently; smooth the top before it goes into the smoker.
• Skipping the preheat: the cooking time assumes a hot smoker; bring it to 177°C first.
• Serving immediately: the pudding is very hot straight from the smoker; let it cool for 5 minutes.
• Changing the pan size: a different pan can alter the depth and baking; use the specified dish or skillet.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat portions in the oven until hot throughout, or use a microwave for a quicker serving.

Frequently asked questions