• Preheat a Grill or Smoker set up with INDIRECT heat to 325°F.
  
• Place the 12 inch Cast Iron Skillet in the smoker or grill to preheat as well.
  

Make the Smoked Cornbread Batter

• In a large mixing bowl, whisk all the dry ingredients together (the cornmeal, flour, sugar, salt, baking powder, and baking soda.).
  1¼ Cups Cornmeal, ¾ Cup Flour, ¼ Cup Sugar, 1 teaspoon Kosher Salt, 2 teaspoon Baking Powder, ½ teaspoon Baking Soda
  
• Then, whisk in the milk, buttermilk, and eggs.
  ⅓ Cup Whole Milk, 1 Cup Buttermilk, 2 Eggs
  
• Next, whisk in 7 tablespoon of the melted butter, leaving 1 tablespoon set aside.
  8 tablespoon Salted Butter
  
• Finally, gently fold in the sour cream, using a good baking spatula like this one, rather than the whisk, so as not to overwork the batter.
  ½ Cup Sour Cream
  

Butter the Cast Iron Skillet

• Once the cast iron skillet is preheated at or above the temperature of the smoker, take the 1 tablespoon of melted butter you set aside and brush it all over the bottom and sides of the skillet.
  8 tablespoon Salted Butter
  
• Use a good high resistant silicone basting brush like this one and make sure to get the entire inside of the cast iron skillet coated with a thin layer of butter.
  

Smoke the Cornbread

• Pour the smoked cornbread batter into the preheated and buttered skillet. Pour slowly at the center, letting the batter naturally spread out evenly in the round cast iron skillet.
  
• Place the cast iron skillet in the grill or smoker, away from any DIRECT heat and close the lid. Smoke at 325°F for about 35-40 minutes. Rotate the skillet as necessary for even cooking but DO NOT stir or disturb the contents of the skillet.
  
• After about 35-40 minutes, check the middle of the cornbread with a toothpick to see if it comes out dry. If it does, remove the skillet from the grill or smoker to a trivet to cool. If the toothpick comes out wet with batter, continue cooking and checking every 5 minutes until done.
  

Remove and Serve

• Give the cornbread AT LEAST 10-15 minutes to cool in the cast iron before you start slicing into it or it may crumble and fall apart while it’s still very hot.
  
• The cast iron will keep the smoked cornbread warm for quite a while so you can feel free to set it aside until the rest of your meal is ready to eat too.
• Cut into even slices, only cutting what you plan to serve immediately so that the rest of the cornbread does not dry out.
  
• Serve optionally with butter and honey and enjoy!
  Butter and Honey