This pellet grill smoked cornbread is the perfect decadent and easy side dish you can make on any smoker and serve as a side dish with all your favorite BBQ dishes.
If you’ve been looking 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.
Below I break down everything you need to know about the ingredients, preparation, and smoking of the cornbread in a skillet on your pellet smoker or charcoal grill. Let’s dive in!
- Large Bowl
- Measuring Cups and Spoons
- 9 Inch Cast Iron Skillet
Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.
This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own.
Ready to begin cooking? Simply jump to the recipe below and begin.
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 for the coals or pellets to not directly sear the food, but essentially turns the smoker into an oven allowing the food to cook as it normally would while being enhanced with smoke flavor.
Here are the basic ingredients needed for making the best skillet cornbread for the smoker-
- Corn Meal
- Whole Milk or Beer (for a beer cheese cornbread option)
- Melted Butter
- Baking Powder and Baking Soda
- Cheddar Cheese (grate your own for best results)
- Small Batch Cowboy Candy (optional)
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 (corn meal, 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 350 degrees F. for 25- 30 minutes in your smoker. This temperature mimics the same as your oven and I find bakes it 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.
Slice and serve right out of the pan, top with grilled corn kernels if desired as a garnish as well.
Any leftovers can be stored with a cover or in an air-tight container for 2-3 days.
Smoked Cornbread Recipe
- 1 cup Flour
- 1 1/3 cups Cornmeal
- 1/2 cup Honey
- 1 cup Milk (or Beer)
- 1/3 cup Butter melted
- 1 Egg
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 1/2 cup Cheddar Cheese shredded
- 1/4 cup Candied Jalapenos optional
- Preheat your pellet smoker or charcoal grill to 400 F and set it for indirect heat.
- In a large mixing bowl, combine all the dry ingredients and whisk them until combined.
- Make a well in the center of the bowl and add the egg, melted butter, honey, and the milk or beer (either works here).
- Whisk the ingredients all together to form a thicker batter. Then fold in the cheese and the optional candied jalapenos if you want to use them.
- Pour the batter into a seasoned 9 inch cast iron pan.
- Place in onto your smoker and smoke for 20-25 minutes or until its golden brown and a toothpick comes out clean from the center.
- Let it cool for 10 minutes and slice and serve with extra honey and butter.