Try this grilled cornbread if you’re after a side that always hits the spot. It’s warm, comforting, and develops the most delicious smoky flavor on the grill. I make mine in a cast-iron skillet so it gets that ultra-crispy crust with a soft, fluffy middle—every bite is a winner. It’s perfect for summer barbecues, relaxed weeknight dinners, cosy winter meals, or anytime you want a simple side that still impresses.
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Table of contents
Easy Cornbread Recipe
Grilling gives cornbread a bold, smoky flavor that you just can’t get from the oven. I cook mine in a cast-iron pan so the outside gets beautifully crisp while the inside stays soft and tender. It’s one of those sides that works with almost anything—barbecue, chili, soup, or even just a pat of butter when you want something simple but seriously good.
What You’ll Need
- All-purpose flour
- Cornmeal
- Baking powder
- Baking soda
- Salt
- Milk
- Whisked eggs
- Greek yogurt or sour cream
- Honey
- Melted butter, cooled slightly
How to Make Grilled Cornbread
Step 1: Preheating Your Smoker and Cast-Iron Skillet
Preheat the grill to 425°F. Place the cast-iron skillet directly on the grates. Let it heat up for about 10 minutes while you mix the batter.
Step 2: Making the Cornbread Dough
Whisk together the dry ingredients in a large mixing bowl: flour, cornmeal, baking powder, baking soda, and salt. Whisk the milk, eggs, yogurt or sour cream, honey, and melted butter in a smaller bowl. Then add this to the large bowl and mix everything well until it’s mostly smooth.
Step 3: Cooking
Put some butter in the cast-iron pan. Then, pour the batter directly into the hot cast-iron pan. Move the pan to indirect heat and turn the grill down to 400°F.
Close the smoker and let it cook for 13-18 minutes, depending on how moist you like the bread.
Step 4: Final Touches
Cool for at least 10 minutes. Garnish with fresh thyme and serve with chili beans or hot with butter!
My Favorite Toppings for Cornbread
You can add a variety of toppings to cornbread to take it up a notch. Add some of your favorite flavors to the classic cornbread ingredients. The following are good mix-ins and toppings to add to your cornbread:
- Jalapenos
- Bacon
- Baked Beans
- Sour cream
- Fresh chives
- Shredded cheese
Can You Make This Recipe Gluten-Free?
Use gluten-free flour instead of all-purpose flour. There are several options for gluten-free flour, each resulting in a different texture. It’s pretty easy to make the cornbread gluten-free.
How To Store Leftovers
The leftover cornbread can be stored in an airtight container in the refrigerator. If you have a freezer-proof container, you can freeze it instead. Heat it in the microwave, oven, or with your preferred method. It will still be delicious the next day! It might not last that long, though.
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What To Serve With Cornbread
I’ve included some mains to serve with cornbread, along with other sides that pair well.
Main Dishes
Side Dishes and Appetizers
Grilled Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 2 whole eggs whisked
- 1/2 cup Greek yogurt or sour cream
- 3 tbsp honey
- 1/2 cup melted butter cooled slightly
Instructions
- Preheat the grill to 425°F. Place the cast-iron skillet directly on the grates. Let it heat up for about 10 minutes while you mix the batter.
- Step 2: Making the Cornbread Dough
- Whisk together the dry ingredients in a large mixing bowl: flour, cornmeal, baking powder, baking soda, and salt.
- Whisk the milk, eggs, yogurt or sour cream, honey, and melted butter in a separate smaller bowl. Then add this to the large bowl and mix everything well until it’s mostly smooth.
- Step 3: Cooking
- Put some butter in the cast-iron pan. Then, pour the batter directly into the hot cast-iron pan. Move the pan to indirect heat and turn the grill down to 400°F.
- Close the smoker and let it cook for 13-18 minutes, depending on how moist you like the bread. Step 4: Final Touches
- Cool for at least 10 minutes. Garnish with fresh thyme and serve with chili beans or hot with butter!
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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