Are you looking for a smoked corn bread recipe? Your in the right place! This is a Southern American staple: corn bread is a delicious and fluffy side dish known for its golden crust and crumbly and fluffy texture.
I like doing cornbread in my smoker because it’s quick to do and one one of my tastiest smoked side dishes. You can it with your entree, as an appetizer or use it for dipping into soup.
I’ve worked out this recipe so it comes out crusty on the outside and fluffy on the inside so make sure you follow along with it because I’ve had friends who’ve tried their own recipes and there’s has come out dry.
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Smoked Corn Bread Recipe
You’ll love this smoked corn bread because it only takes about half an hour in the smoker and it’s versatile. You can have it with soups, as sandwiches, or hot with butter, and it shouldn’t dry out if you stick to this recipe.
There’s nothing extra fancy with the ingredients, most of the ingredients I use for this recipe are already in my pantry and you don’t need to use yeast or any active ingredients as you would with a sourdough.
I enjoy eating it fresh with butter or any other preserves I’ve got in my pantry.
What You’ll Need to for Smoked Corn Bread
Greek Yogurt, or Sour Cream
Melted Butter, Cooled Slightly
Cast-Iron Skillet (you can probably use an 8, you may just need to cook longer)
Smoked Corn Bread Recipe
Step 1: Preheating Your Smoker and Cast-Iron Skillet
Preheat the smoker to 350F. Once the smoker has preheated, place the cast-iron skillet directly on the grates and let it get hot for about 10 minutes while you mix the batter.
Step 2: Making the Cornbread Dough
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
In a separate smaller bowl whisk the milk, eggs, yogurt/sour cream, honey, and melted butter. Then add this to the large bowl and mix everything together well until it’s mostly smooth.
Step 3: Smoking Your Cornbread
Give the cast-iron pan a quick spray of cooking oil (you can also use bacon fat), then pour the batter directly into the hot cast-iron pan.
Close the smoker and let it cook for 30 min, or until it’s totally set and golden brown on top.
Step 4: Final Touches
Cool for at least 10 minutes. Garnish with fresh thyme, and serve with a side of chili beans, or serve hot with butter!
What Temperature to Smoke Smoked Corn Bread At
I smoke my cornbread at 350°F.
What Internal Temperature You Need to Reach for Smoked Corn Bread
The internal temperature the corn bread should be at when it’s done cooking is 190°F–200°F, but you’ll know when it’s done if you can stick a toothpick or knife in the center and it comes out clean!
How Long to Smoked Corn Bread
It doesn’t take long for the cornbread to bake, it only takes about 30 min. Check the corn bread at about 20 minutes to see how it’s going.
If you’ve got a large smoker it might take a bit longer — but ultimately the top of the bread needs to be golden brown.
You’ll know it’s done if you can poke a knife through it and the knife comes out clean.
What Should the Consistency of My Dough Look Like?
The consistency of your dough when mixed should be smooth and runny with no lumps.
Don’t worry about using a beater: the contents should be wet enough that the ingredients combine smoothly with just a spatula or wooden spoon.
Mixing with a fork helps to get out all the lumps.
What to Serve With Smoked Corn Bread
You can serve your cornbread with your main meal or you can use it as toast, sandwich, or dipping bread. It’s super versatile.
You could try serving your cornbread with:
- Whole Smoked Chicken
- Steaks From The Smoker
- Pit Boss Beef Brisket
- Chicken Quarters
- Traeger Smoked Tuna
How to Store Leftover Smoked Corn Bread
Bread can go stale if it’s not wrapped up, so store your cornbread in a plastic bag or airtight container. Treat it like bread — it can be stored in the freezer too.
Best Wood Chips for Smoked Corn Bread
The best wood chips to use for corn bread would have to be sweeter and lighter woods like Apple, Cedar, Pecan, and Maple.
You can use a combination of both but I avoid heavier woods like Hickory, because it over powers the bread taste, and it doesn’t take much to make this bread taste a smokey flavor.
What Toppings Can You Add to Corn Bread?
The toppings that you can add to your corn bread are endless. This really just depends on what you like, heck, you could spread jam and ricotta; Nutella; hundreds and thousands… the options never end.
Has Your Corn Bread Came Out Dry?
Corn bread is already a dry bread, but if it’s extra dry to a point where it isn’t pleasant to eat then there are a couple of reasons why your cornbread is dry. Some of them are:
- You left it in the smoker after it was done cooking. This is a big no no when baking. Always take the bread out to cool for at least 10 minutes for it to set and be ready to eat.
- It’s over smoked or smoked for too long
- The smoker was set at too high a temperature
- The dry-to-wet ingredient ratio was off-kilter. If there’s more flour than milk for example it will turn out drier than normal.
Smoked Corn Bread
- 1 Pellet smoker
- 9 or 10-inch cast-iron skillet you can probably use an 8, you may just need to cook longer
- 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 eggs whisked
- 1/2 cup Greek yogurt or sour cream
- 3 tbsp honey
- 1/2 cup melted butter cooled slightly
- Preheat the smoker to 350F.
- Once the smoker has preheated, place the cast-iron skillet directly on the grates and let it get hot for about 10 minutes while you mix the batter.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- In a separate smaller bowl whisk the milk, eggs, yogurt/sour cream, honey, and melted butter. Then add this to the large bowl and mix everything together well until it’s mostly smooth.
- Give the cast-iron pan a quick spray of cooking oil (you can also use bacon fat), then pour the batter directly into the hot cast-iron pan.
- Close the smoker and let it cook for 30 min, or until it’s totally set and golden brown on top.
- Cool for at least 10 minutes. Garnish with fresh thyme, and serve with a side of chili beans, or serve hot with butter!
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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