Cornbread baked in a hot cast-iron skillet gets crisp, buttery edges and a tender middle. Baking it on the smoker adds a light smoky flavor that fits right in at a BBQ. This version is a little sweet, but you can cut the sugar if you like it Southern-style.
The recipe
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar (use 1–2 tbsp for less sweet)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 6 tbsp butter, divided (4 tbsp melted for the batter, 2 tbsp for the skillet)
- 2 tbsp honey (optional, for brushing)
- Smoking wood: pecan, apple or oak (light smoke)
Steps
- Set up your smoker for 375–400°F with a mild wood like pecan, apple or oak. Place a 10-inch cast-iron skillet on the grate to heat while you mix the batter.
- In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In another bowl, whisk the buttermilk, eggs and 4 tbsp melted butter.
- Pour the wet ingredients into the dry ones and stir just until no dry streaks remain. A few lumps are fine.
- Wearing heat-proof gloves, add the remaining 2 tbsp butter to the hot skillet and swirl to coat the bottom and sides. It should sizzle.
- Pour the batter into the skillet right away. It should sizzle at the edges.
- Close the lid and bake 25–30 minutes, until the top is golden, the edges pull away from the pan and a toothpick in the center comes out clean.
- Brush the top with honey, if using. Let the cornbread rest 5–10 minutes before slicing.
Why this works
The hot skillet starts cooking the batter the second it hits the pan. That's what makes the crisp, brown edges. Buttermilk keeps the crumb tender and reacts with the baking soda to help it rise. A short bake on the smoker adds just a hint of smoke without making it bitter.
Smoker temperature matters
Cornbread needs real heat to rise and brown. Aim for 375–400°F. If your smoker tops out lower, bake at 350°F and add 5–10 minutes. Pellet smokers handle this easily. If you're shopping, our guide to the best pellet smokers under $1,000 lists models that hold high temps well.
Best wood
Go mild. Pecan, apple and oak give a soft smoke that suits bread. Mesquite and heavy hickory can taste harsh in a quick bake. Most smoking pellets blends work fine here.
How to tell it's done
Look for a golden top and edges that pull away from the skillet. A toothpick in the center should come out clean or with a few dry crumbs. If you want to check with a thermometer, the center should read about 200°F. Since the batter has eggs, make sure the middle is fully set and not wet.
What to serve it with
This is the classic partner for smoked brisket, pulled pork and a bowl of smoked baked beans. It's also great with chili.
Make ahead / storage
Cornbread is best the day it's made. Wrap leftovers tightly and keep them at room temperature for 1–2 days, or freeze for up to 3 months. Warm slices in a skillet with a little butter.
Variations
- Jalapeño cheddar. Fold in 1 cup shredded cheddar and 1–2 diced jalapeños.
- Corn kernel. Add 1 cup thawed frozen corn.
- Bacon. Use bacon fat in place of the butter in the skillet and fold in crumbled bacon.
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