Easy Smoked Cornbread
Learn everything you need to know about how to make smoked cornbread! Our Smoked cornbread is incredibly easy to make and goes great alongside so many classic BBQ dishes.Whether you’ve got a gas or charcoal grill, a Traeger or Pit Boss pellet grill, or even a Masterbuilt electric smoker, we’ve got you covered!
Servings 8 Servings
Calories 300kcal
Cost $10
Equipment
- Smoker, Grill or Pellet Grill
- Wood for smoking (chunks, chips, or pellets).
- Large Mixing Bowl
- Whisk
- Baking Spatula
- 12 Inch Cast Iron Skillet
- High Heat Basting Brush
- Heat Resistant Grilling Gloves
- Knife
Ingredients
- 1¼ Cups Cornmeal
- ¾ Cup Flour
- ¼ Cup Sugar
- 1 teaspoon Kosher Salt
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ⅓ Cup Whole Milk
- 1 Cup Buttermilk
- 2 Eggs lightly beaten
- 8 tablespoon Salted Butter melted (Divide and set 1 tablespoon aside for greasing the cast iron pan)
- ½ Cup Sour Cream
- Butter and Honey optional to top with when serving
Instructions
- 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
Nutrition
Calories: 300kcal