Smoked Cornbread
Elevate your side dish game with this irresistible Smoked Cornbread recipe, where classic comfort meets bold flavors. This smoky twist on traditional cornbread combines a tender, golden crumb with the subtle warmth of smoked paprika, creating a savory-sweet masterpiece that's perfect for barbecue season. Made with a blend of cornmeal, buttermilk, and just a hint of optional cheddar cheese, this cornbread is baked in a cast iron skillet over mild wood smoke, infusing it with a rich, aromatic flavor. It's quick and easy to prepare, with just 15 minutes of prep time and 25 minutes in the smoker, making it an ideal addition to any backyard gathering. Serve it warm with butter, honey, or alongside your favorite smoked meats for a dish that's as satisfying as it is unforgettable. Perfect for summer cookouts or cozy family dinners, this smoky delight delivers on flavor!
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Recipe Information
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon kosher salt
- 1 cup buttermilk
- 0.5 cup whole milk
- 2 large eggs
- 4 tablespoons unsalted butter (melted)
- 1 teaspoon smoked paprika
- 0.5 cup shredded cheddar cheese (optional)
- 1 tablespoon neutral oil (for greasing the skillet)
Instructions
Preheat your smoker to 375°F (190°C). Use a mild wood like apple or cherry for a subtle smoky flavor.
In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, kosher salt, and smoked paprika. Mix until evenly combined.
In a separate medium bowl, whisk together the buttermilk, whole milk, eggs, and melted butter.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix. If adding the shredded cheddar cheese, gently fold it into the batter.
Grease a 10-inch cast iron skillet with the neutral oil. Place the skillet in the smoker for 5 minutes to preheat.
Carefully remove the skillet from the smoker and pour the batter into the hot skillet, spreading it evenly.
Place the skillet back in the smoker and close the lid. Smoke for 20-25 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Carefully remove the skillet from the smoker and let the cornbread cool for 5-10 minutes before slicing and serving.
Serve warm with butter, honey, or your favorite barbecue accompaniments.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 2468 mg | 107% | |
| Total Carbohydrate | 303.3 g | 110% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 44.9 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 924 mg | 71% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1167 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
