Ingredients

Method

1. 1

   Preheat your oven or smoker to 350°F (177°C).

2. 2

   In a large bowl, crack and whisk the eggs.

3. 3

   Add the sour cream and softened cream cheese to the eggs and whisk until combined.

4. 4

   Pour in the melted butter and maple syrup, mixing well.

5. 5

   Add the canned cream style corn, whole kernel corn, diced jalapeños, and canned green chiles to the bowl.

6. 6

   Season with your preferred BBQ seasoning.

7. 7

   Add 1.5 cups of the shredded cheese blend and about three-quarters of the cooked, crumbled bacon to the bowl. Stir everything together.

8. 8

   Add the cornbread mix and stir until fully incorporated.

9. 9

   Transfer the mixture to a greased 10-inch cast iron skillet or baking pan and spread evenly.

10. 10

    Top the casserole with the remaining shredded cheese and arrange the jalapeño slices on top.

11. 11

    Place the skillet in the preheated smoker or oven and cook for 45-50 minutes, or until the center is set and the top is golden brown. If the cheese begins to over-brown, cover the skillet with foil for the remainder of the cooking time.

12. 12

    Once cooked, remove from the heat and let it rest for 15-30 minutes to cool and set.

13. 13

    Garnish with the remaining crumbled bacon and an extra drizzle of maple syrup before serving.