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
Ingredients:
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.
Directions:
- Preheat a pellet grill to 350˚F. Place a 7” cast iron skillet in the grill to also preheat.
- For the cornbread, combine all the dry ingredients in a bowl and make a well in the center.
- Add the wet ingredients and mix to combine to make a loose batter.
- 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.
- 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.
- 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:
