Best Ever Smoked Cornbread begins by grilled corn in the husk to help retain moisture and add flavor. The flavor continues with skillet charred poblano pepper, red bell pepper, and Mexican onions. I don’t stop there! Homemade cornbread batter is seasoned with granulated garlic, onion powder, and ground coriander. Add some cheese and you have the best cornbread ever!
Cornbread baked on the grill with the scent of hickory wood wafting over it elevates the flavor to a comfort food! And to intensify the smoky corn flavor, corn is steam, in the husk, over hot coal then charred to develop the Best Ever Smoked Cornbread.
Thank you Cowboy Brand Charcoal for sponsoring this post. I am so eager to make it again when my family is here in October.
WHAT IS SMOKED CORNBREAD
Smoked cornbread is taking a basic cornbread recipe, adding grilled corn, onions, and peppers to a cornbread batter made with cream, cheese, and eggs. Additional flavor is added to the cornbread as is bakes in the grill with Cowboy Brand Hickory Smoking Chips.
WHY IS THIS CORNBREAD THE BEST EVER
Let’s just say that using a grill to smoke corn then transform it into a cornbread has to be one of the flavor memories my grandchildren will speak of to their children. Not only is the charred poblano, onion, red bell pepper and cilantro add flavor to the moist cornbread but the hickory smoke makes its flavor notes known too. I am sooo excited to give you this recipe!
LET’S FIND OUT MORE ABOUT GRILL-BAKING
Why Should You Grill-Bake?
In brief, simply for the flavor! It is amazing the flavor and texture that comes when cornbread is baked in the grill. In my experience with grill-baking, I have found that baking in an enclosed grill adds moisture. For example, my sourdough boule bakes up better in my Primo Ceramic Grill than my oven! Specifically, the design of my Primo Ceramic Grill produces convection heat. Together with the design of the grill to retain steady moist heat and the lump charcoal to produce it, baking is perfected.
What Kind of Smoker or Grill is Needed to Grill-Bake?
I have mentioned that moisture is retained when you grill-bake a smoker or a kamado style grill. Subsequently, any grill that you can shut the lid on will be good for grill-baking.
You will need to add a heat diffuser rack and plate or simply build an indirect fire and bake on a pizza stone. Of course, an open fire pit is not the way to go when grill-baking cornbread.
Can a gas grill be used? Yes, it can! Just be sure to set it up for indirect cooking, and place the cast iron center over the unlit burners.
WHICH COWBOY CHARCOAL PRODUCT FOR CORNBREAD
When it comes to picking out Cowboy Brand Products for Best Ever Smoked Cornbread, I have a few suggestions.
To Build A Fire
Cowboy 100% Natural Lump Charcoal: Great for use in kettle style barbecues, barrel grills & smokers, and kamado-style ceramic cookers. A nice subtle smoke will be added to the cornbread.
Cowboy Oak & Hickory 100% Natural Lump Charcoal: If you use this charcoal you won’t have to add smoking chips! Easy Peasy!
Cowboy Garlic and Onion Lump Charcoal: You can just imagine what smoke from this lump charcoal would add to cornbread. Super YUM Factor!
Cowboy Brand Smoking Chips or Smoking Chunks Suggestion for Cornbread: If you plan to use smoking chunks, only use two at the beginning of building the fire. Also when using Cowboy Brand Smoking Chips toss in 1-handful, about 10 minutes before grill-baking. Pecan Smoking Wood or Hickory Smoking Wood are good choices for cornbread.
EQUIPMENT FOR BAKING CORNBREAD ON THE GRILL
A cast iron skillet is a must! Cast iron is heavy enough to endure the grill heat plus it helps to produce that amber crispy edge and bottom crust that we all love. Plan to serve from the cast iron skillet, it’s great for keeping the corn casserole hot throughout the meal.Grill gloves to protect your hands.
Grill thermometer, yes, we use a thermometer to check for doneness!
Lump Charcoal and Smoking Wood.
Grill Tools and Gloves.
Mixing Bowl and spoon or whisk. Measuring cups and spoons.
Spatula for serving cornbread. Sharp knife for cutting corn off the cob.
IT’S ALL ABOUT THE TEMPERATURE
Bake the cornbread at 375°F to 400°F for about 30-40 minutes. The wide difference in how long the cornbread bakes is due to how low your grill drops in temperature when you are stirring the aromatics and when you add the cornbread batter to the charred aromatics.
In this case, I don’t trust the clock, I trust an instant-read thermometer when I grill-bake cornbread! Yes, baked items love a thermometer to tell doneness just like BBQ meats do! I let my grill-baked dishes reach 204F.
However, as long as the center of the cornbread reaches over 200°F you are good to go. Remember the cornbread actually continues to bake in a cast-iron skillet so beware!
WHAT ABOUT THE GRILLED CORN
How to Grill Corn:
In my last blog, I shared with you about grilling and freezing corn. If you are using frozen grilled corn, thaw it on the counter as you build your fire. In other words, adding partially frozen to the skillet is perfectly fine.
If you don’t have grilled corn, or if it is not corn season, you can use frozen corn. Simply toss thawed corn in canola oil and broil until charred, stirring frequently. Likewise brown thawed corn, in cooking oil, in a hot skillet on the grill.
Other Fresh Corn Tips:
- When you buy fresh corn from a store, look for ears that have bright green husks and moist silk.
- Peel back the husks and remove the silk.
- Soak the corn in water for 1 hour.
- Brush the corn with cooking oil and season with salt and pepper.
- Grill the corn over medium heat for 10 minutes on each side.
- Remove the corn husks and grill to char, about 2 minutes on each side.
- Let it cool, and remove the grilled corn kernels.
- 1 cob of corn yields 1 cup of corn kernels.
CORNMEAL INFO YOU NEED TO KNOW
Choosing Cornmeal:
Use medium-ground yellow cornmeal for this recipe. In particular, it gives cornbread a classic flavor and texture, with a slightly gritty bite. You have probably noticed that yellow cornmeal has a bit more corny flavor than white cornmeal.
Furthermore, if you prefer a smoother cornbread, you can use fine-ground cornmeal. Consequently, if you want a cornbread with more texture, you can use coarse-ground cornmeal. And if you are super industrious, grind your own dry corn into cornmeal!
Lastly, avoid using self-rising cornmeal for cornbread. Self-rising cornmeal contains baking powder and salt, which I have already added to the recipe.
How To Tell If Cornmeal Has Gone Bad:
Let’s face it, we don’t use cornmeal everyday nor week, and it can go stale! When you use cornbread past the due date the rancid flavor effects the cornbread flavor!
Check the color. Fresh cornmeal has a bright yellow color. If your cornmeal has turned a dull brown or gray, it is likely stale.
Smell the Cornmeal. My nose never lies! Spoiled cornmeal smells rancid or sour; toss it! Fresh cornmeal has a mild, slightly sweet aroma. Lastly, you can taste the cornmeal but usually your nose will tell you the facts.
How To Store Cornmeal. Store cornmeal in an airtight container in a cool, dark place. Cornmeal will keep for up to 6 months in the pantry. Furthermore, for added storage time, place cornmeal in a resealable plastic container, and place in the refrigerator. In fact, if you rarely use cornmeal, store it in the freezer for up to 1 year.
2 IMPORTANT GRILL-BAKE TIPS
#1. Try not to open the grill lid for the first 20 minutes of the baking time. If you open the lid the temperature will drop on the grill to as low as 300° F. Don’t be alarmed, the grill will increase in heat once the lid is closed again.
#2. When cornbread bakes in a 12-inch skillet it completes baking about 10-minutes faster.
2 CORNY FUN FACT
#1. Cornbread is older than the United States! For the most part, Native Americans were using ground maize (corn) as a dietary staple for thousands of years before European explorers arrived on the continent. In addition, they must have baked their cornbread concoctions over live fire!
#2. The largest cornbread was 600 pounds and 10 feet in diameter in Mississippi in 2011. However it wasn’t as tasty as grilling grandma’s cornbread!
TIME FOR YOU TO GRILL-BAKE BEST EVER CORNBREAD!
In conclusion, I humbly admit, I grill-bake the BesT Smoked Cornbread EveR! Now I don’t get braggy often but this cornbread has it all: grilled corn, charred poblano, onions, red bell pepper, and cilantro. Then I add moisture to the cornbread with Greek yogurt and heavy cream! The cornbread gains more flavor from granulated garlic, onion powder, and ground coriander. Of course, I added lots of grated cheese! For the last hurrah, the cornbread is smoked with Cowboy Brand Hickory Smoking Chips!
I know you will be grill-baking Best Ever Smoked Cornbread over and over again, just like me!
Best Ever Smoked Cornbread
A loaded smoked cornbread packed with grilled corn, charred poblano, onions, red bell peppers, and cheese then grilled with a mix of Cowboy All Natural Lump Charcoal and Hickory Smoking Chips. Tastes like comfort food and the texture is so tender. That's why it is called Best Ever Smoked Cornbread.
Ingredients
- 2 cups grilled corn, fresh corn smoked in husk see recipe
- 2 tablespoons canola oil
- 1/2 cup chopped onion
- 1/2 cup chopped poblano pepper
- 1 1/2 cup chopped red bell pepper
- 1/4 cup chopped cilantro
- 1/2 cup melted unsalted butter
- 3 large eggs
- 1 cup plain Greek yogurt
- 1/3 cup whipped cream
- 1 1/2 cups yellow ground cornmeal
- 1 cup all purpose flour
- 3 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground coriander
- 2 cups grated cheese, see notes
Instructions
Prepare The Grill
- Heat grill to 400°F degrees with a full load of Cowboy Lump Charcoal. Toss in 1 handful of Cowboy Cherry Smoking Wood Chips. Insert deflector racks and plates or arrange coals for indirect cooking.
- Heat a 10-inch cast iron skillet in the grill 10 minutes before sautéing onions and peppers.
Prepare The Cornbread Batter
- Pour canola oil into a hot skillet then add onions, poblano, red bell pepper, and cilantro. Stir and cook onions and peppers for 3 minutes.
- In a small bowl, whisk the wet ingredients: melted butter, eggs, yogurt, and whipped cream. Set aside.
- In a medium bowl, whisk the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, salt, granulated garlic, onion powder, and coriander.
- Whisk the wet ingredients, grated cheese, and dry ingredients until well combined.
- Pour batter into the skillet with onions and peppers. Quickly stir to combine the onion mixture into the batter. Sprinkle the remaining cheese on top.
Bake The Cornbread
- Close the grill lid, and bake 35-40 minutes, rotating the skillet 20 minutes into the bake.
- The Best Ever Smoked Cornbread has completed baking once the internal temperature has reached 204°F with an instant-read meat thermometer.
To Serve:
- Serve with softened salted butter.
Notes
Cheese:
Many 2-cup packages of grated cheese are appropriate for this recipe. For example, Mexican Blend, Jack and Cheddar, Sharp Cheddar, Pepper Jack, and Colby.
Serving ideas:
Serve Best Ever Smoked Cornbread as you would a corn casserole or stuffing. Or as a brunch dish, serve the cornbread with an egg and cheese sauce on top.
Leftovers:
- The cornbread can be made into a delicious stuffing by crumbling it and toasting at 350°F, for 15 minutes. Add other stuffing ingredients as directed in a cornbread stuffing recipe.
- Store cornbread in an airtight container at room temperature for up to 2 days.
- Store cornbread in the refrigerator for up to 1 week.
To reheat cornbread, you can warm it in the oven, microwave, or toaster oven.
Spice it Up:
If you like spicy heat then add 1 chopped jalapeño.
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