Smoked Cornbread
This is a Southern American staple: but have taken it next level and made smoked cornbread. It is a delicious and fluffy side dish known for its golden crust and crumbly and fluffy texture.
Equipment
- 1 Pellet smoker
- 9 or 10-inch cast-iron skillet you can probably use an 8, you may just need to cook longer
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 eggs whisked
- 1/2 cup Greek yogurt or sour cream
- 3 tbsp honey
- 1/2 cup melted butter cooled slightly
Honey Butter (Optional)
- 1/2 cup unsalted butter, room temperature
- 3 tbsp honey
Instructions
- 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.
- While the cornbread cooks, combine softened butter, honey, and salt in a small bowl. Mix until light and fluffy.
- Cool for at least 10 minutes. Garnish with fresh thyme, and serve with a side of chili beans, or serve hot with butter!