While many cook cornbread in the oven, smoking cornbread on the grill is a real treat.
Cornbread is a fantastic side for so many dishes. I know the first thing you think of is probably chili, but what about when you’re outside grilling? How about serving it with baked chicken? Ribs? Catfish? The possibilities are wide open. So here’s a recipe for making it while you’re already outside grilling.
Start off by pouring the cornbread batter into a 10-12 inch cast iron skillet.
After about 45 minutes to one hour, you will have a crispy on the outside and moist on the inside cornbread to serve up with just about any dish.
Smoked cornbread is a welcomed addition to just about any grilling menu. This cornbread has a hint of smoke and was served with pork steaks and hickory smoked apples.
- 2 cups of cornmeal
- ½ cup sifted flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon honey
- 1 egg, whipped
- 2 cups whole milk
- 1 tablespoon Crisco (or other fat)
- Preheat grill to medium high heat (425F)
- Add wood chips to the grill (as little or as much as you like) as you begin to bake the cornbread. Smoke for half the cooking time or to taste. Total cooking time is 15-20 minutes.
- Coat a 10-12 inch cast iron skillet with Crisco (or other fat). Make sure to coat the whole pan.
- Place the skillet on the grill for a few minutes until the fat begins to smoke.
- Mix together the dry and wet ingredients. Set aside and let rise for about 5 minutes.
- Pour the batter into the cast-iron skillet and bake on the grill for about 45 minutes to one hour. Test with a toothpick for doneness. It should be golden brown and smell slightly smoky.