Chili Corn Pudding is one of the earliest recipes I tucked into my folder. It’s a favorite my mother used to make for holidays, and every bite brings back warm memories. This comforting casserole combines corn, cheese, and a gentle chili heat for a cozy side dish or light main. I hope you enjoy it as much as we do.
Patti and I reserve one night a week as our date night. Most weeks we fire up our Green Mountain wood pellet grill/smoker, but sometimes we cook inside and still dine outdoors on our patio. Our seating area feels like a little rainforest with a wood pellet patio heater, string lights, candles, lanterns and comfy seating. We sip wine or strawberry margaritas (using frozen strawberries as ice), enjoy good food and music, and sometimes dance. Those evenings are as much about the company as the cooking.
Chili Corn Pudding — A Wood Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: about 50 minutes at 400°F (205°C)
Grill: Green Mountain wood pellet grill (or any good grill)
Pellets: Texas blend or similar hardwood pellets for a mild smoke
Ingredients
- ½ cup butter
- 1½ cups Bisquick-style baking mix
- 2 eggs, beaten
- 1 (15 oz) can creamed corn
- ½ cup milk
- 1 (7 oz) can diced or chopped green chilies
- 2 cups sharp cheddar cheese, shredded and divided
- 1 cup green onions, sliced
- 1½ tablespoons chipotle powder (adjust to taste)
Directions
- Preheat your grill to 400°F (205°C). If you like a subtle smoky note, add a small \”kiss of smoke\” by lighting a smoking pouch or using a light amount of flavored pellets.
- In a large bowl, cut the butter into the baking mix until the mixture resembles coarse crumbs.
- Stir in the beaten eggs, creamed corn, milk and sliced green onions until the batter is evenly moistened.
- Grease an 8×8-inch oven-safe glass or cast-iron baking dish. Pour half of the batter into the dish and spread it evenly.
- Sprinkle 1 cup of the shredded cheddar and the chopped green chilies over the first layer.
- Pour the remaining batter on top, smoothing gently. Top with the remaining cheese, additional chilies if desired, and sprinkle the chipotle powder evenly for flavor and color.
- Set the baking dish directly on the grill grate and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and set.
- Remove from the grill and let rest for 5 minutes before serving to allow the pudding to firm up slightly.
Serve the Chili Corn Pudding immediately as a hearty side or a light main. It pairs well with grilled meats, a green salad, or as part of a holiday table. For a fuller meal, fold in diced cooked ham or chopped cooked bacon before baking.
Note: Leftovers reheat well. Cut into portions and warm in a skillet or in the oven until heated through; adding a little cubed ham makes a satisfying second-night dish.
Tips and Variations
- If you don’t have creamed corn, you can use whole kernel corn and blend a portion of it to achieve creaminess.
- Adjust the chipotle powder to control heat — use smoked paprika for milder, smoky flavor or cayenne for more straightforward heat.
- Cast iron works wonderfully for this recipe and will develop a golden crust; a glass baking dish lets you watch the pudding set.
- Although this recipe is written for a pellet grill, it translates easily to a conventional oven set to 400°F (205°C). Cooking times are similar; just omit the outdoor smoke element.
About Cooking Outdoors
We prepare most recipes on our patio where we keep a variety of grills and smokers. What matters most is time and temperature — the tools vary, but consistent heat gives consistent results. Cooking outdoors adds flavor and atmosphere, but the basics of mixing, layering and baking apply whether you use a pellet grill, gas grill, charcoal or an indoor oven.
A recipe should be a starting point, not a rulebook. Feel free to adapt ingredients and seasonings to suit your taste — make it your own and enjoy the process.
Live your passion and do what you love,
Ken & Patti
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