An easy recipe for the tastiest smoky cornbread you’ve ever eaten. Don’t skip out on the fancy butter, it’s worth it.

Total Time: 1 hour
Servings: 4


For the Cornbread

  • ½ cup salted Butter, melted
  • 1 cup Flour
  • 1 cup Cornmeal
  • 2 Tbsp Honey
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 ½ cups Buttermilk
  • 2 Eggs

For the Green Butter

  • ½ cup salted Butter
  • 1 Tbsp fresh Sage
  • 2 Tbsp fresh Chives
  • 1 tsp Lemon Juice

For the Red Butter

  • ½ cup salted Butter
  • ½ Tbsp smoked Paprika
  • 1 tsp Lemon Juice

Chef's Tip

Double the recipes for the green and red butters and use them for everything.


  1. Preheat a pellet grill to 350˚F. Place a 7” cast iron skillet in the grill to also preheat.
  2. For the cornbread, combine all the dry ingredients in a bowl and make a well in the center.
  3. Add the wet ingredients and mix to combine to make a loose batter.
  4. Pour the batter into the preheated skillet and set in the grill for about an hour. The top will be golden and firm in the center when ready.
  5. To prepare the butters, add all the ingredients for the green butter to a food processor and blend. Do the same for the red butter, keeping them separate.
  6. Allow the bread to cool for at least 15 minutes then serve with the butters.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Hardwood Smoking Pellets