A soft and flavorful cornbread, perfect for accompanying your grilled dishes.
Prep
15 min
Cook
30 min
Total
55 min
Servings
8
Difficulty
Easy
Instructions
Preheat the Grill
Preheat your grill to 350°F (175°C). Prepare a cast iron skillet by lightly greasing it.
Pro tip: Use a cast iron skillet for a nicely browned crust.
Mix the Dry Ingredients
In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt.
Pro tip: Sift the dry ingredients for a lighter texture.
Mix the Wet Ingredients
In another bowl, whisk together the milk, eggs, and melted butter until the mixture is smooth.
Pro tip: Make sure the butter isn't too hot to avoid cooking the eggs.
Combine the Mixtures
Add the wet mixture to the dry ingredients and stir until just combined.
Pro tip: Do not overmix to prevent a dense bread.
Add the Cheddar and Jalapeños
Fold in the smoked cheddar and chopped jalapeños, if desired.
Pro tip: For more flavor, let the cheddar sit at room temperature before adding.
Pour into the Skillet
Pour the batter into the prepared cast iron skillet and smooth the top.
Pro tip: Gently tap the skillet to remove air bubbles.
Bake
Place the skillet on the grill and bake for about 25-30 minutes, or until a toothpick comes out clean.
Pro tip: Keep an eye on it to prevent burning.
Cooling
Let the cornbread cool for 10 minutes before removing it from the skillet.
Pro tip: Use a knife to loosen the edges before removing.
Frequently Asked Questions
Can I use other types of cheese?
Yes, you can substitute the smoked cheddar with another cheese of your choice, such as gouda or mozzarella.
How should I store the cornbread?
Store it in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
Can I prepare it in advance?
Yes, you can prepare it ahead of time and reheat it when ready to serve.
Serving Suggestions
Nutrition per serving
180
Calories
5g
Protein
8g
Fat
22g
Carbs
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Kitchen & BBQ gear
What we use for recipes like this
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Pit Boss Grills
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