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BEST EVER SMOKED CORNBREAD
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By Merry Graham from Grilling Grandma | GrillingGrandma.com
Best Ever Smoked Cornbread begins with 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. The homemade cornbread batter is seasoned with granulated garlic, onion powder, and ground coriander. Add some cheese, and you have the best cornbread ever.
Ingredients:
Prep Time: 15 minutes
Cook Time: 40 minutes
YIELD: 8 slices
- 2 cups grilled corn, fresh corn grilled in husk
- 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
PREPARATION:
Prepare The Grill
- Heat grill to 400°F degrees with a full load of Cowboy Hardwood 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.
