Smoked Cornbread Recipe

Smoked Cornbread is the perfect side dish for BBQ lovers. It’s sweet, savory, and kissed with just the right amount of smoky flavor. This easy, cast-iron cornbread recipe is baked low and slow on the smoker for a golden crust, a fluffy center, and a bold depth that pairs beautifully with chili, ribs, or pulled pork.

Side dishes are an absolute necessity when it comes to serving up BBQ. It goes perfectly with pellet smoker beef brisket, hot and fast pork ribs, and even with a reverse-seared picanha too.

If you’ve been searching for the perfect cast-iron cornbread recipe for the grill, then you’re in the right place. This is my go-to recipe that is the perfect balance of sweet and savory Southern-style skillet cornbread.

Supplies Needed

• Large Bowl
• Whisk
• Measuring Cups and Spoons
• 9 Inch Cast Iron Skillet
• Toothpicks

Can you cook cornbread on a smoker?

Yes, you can cook cornbread on a smoker just like you would bake it in an oven. This works because smokers are set up for heating food using indirect heat.

Indirect heat allows the coals or pellets to sear the food indirectly, essentially turning the smoker into an oven that cooks the food as it normally would while enhancing it with smoke flavor.

Ingredients:

Here are the basic ingredients needed for making the best skillet cornbread for the smoker-

• Corn Meal: Use a finer stone-ground cornmeal for this recipe
• Flour: I typically use standard all-purpose or Einkorn all-purpose flour works great here. If wanting to make this gluten-free, sub with a 1:1 gluten-free flour.
• Honey
• Egg
• Whole Milk or Beer (think of the beer like a beer bread- it adds flavor and some tenderness from the carbonation)
• Melted Butter
• Baking Powder and Baking Soda
• Salt
• Small Batch Cowboy Candy (optional) or cheddar cheese (if you’d like to mix that in as well)

Preparation:

This recipe is very simple to prepare and can be made easily in one large bowl (yay for fewer dishes).

Begin by combining all the dry ingredients (cornmeal, flour, baking powder, baking soda, and salt) together in the bowl, and whisk until they are mixed and combined.

Make a well in the center of the dry ingredients in the bowl and add the wet ingredients (eggs, honey, melted butter, and milk (or beer).

Fold in the cheese and the candied jalapenos if desired.

Whisk everything together until it’s mixed, and pour the batter into a greased cast-iron skillet and set it aside.

What Temperature Do You Smoke Cornbread At?

Smoke the cornbread at 400 degrees F. for 25- 30 minutes in your smoker. This temperature mimics the same as your oven, and I find it bakes the most evenly.

Let the cornbread smoke until the center comes out clean with a toothpick inserted. Remove it from the smoker and allow the hot skillet to cool 10-15 minutes before slicing.

Can You Make This Gluten-Free?

Yes, you can use a 1:1 gluten-free flour mixture in place of the traditional flour for this recipe.

I would not try to substitute other flours, but if you’re looking for a lower-carb cornbread, check out my keto cornbread muffins I make with almond flour.

Tips For Serving And Storing:

Serve this cornbread warm with melted butter and a drizzle of honey if you prefer. Garnish with more of the candied jalapenos and a drizzle of my easy beer cheese sauce. Any leftovers can be stored with a cover or in an air-tight container for 2-3 days.

Pair the smoked cornbread as a side to my smoked over-the-top chili, or make it into a chili cornbread bowl too!

More Recipes To Try

How To Smoke Baby Back Ribs

How To Smoke A Pork Loin Roast

Smoked Kalua Pork

Guinness Beer Bread Recipe

Hard Cider Bread Recipe