Cornbread is good. Smoked jalapeño cornbread is a religion. This cast iron skillet situation brings heat, smoke, and a little swagger to your BBQ spread — and it comes together faster than your brisket rests.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp Classic Dry Rub
- 2 eggs
- 1 cup buttermilk
- ¼ cup melted butter (plus more for the skillet)
- 1 cup shredded sharp cheddar
- 3–4 fresh jalapeños, sliced (seeds in if you're brave)
- Optional: 1 tsp Cocoa Coffee Magic for a smoky-sweet depth
Instructions
- Preheat your smoker to 375°F. Toss a cast iron skillet inside to heat up with it — you want that sizzle when the batter hits.
- Mix the dry ingredients: cornmeal, flour, baking powder, salt, and Classic Dry Rub in a large bowl.
- Whisk together the eggs, buttermilk, and melted butter in a separate bowl, then fold into the dry mix until just combined. Don't overwork it.
- Fold in the cheddar and most of the jalapeño slices, saving a few for the top.
- Butter the hot skillet generously, pour in the batter, and lay the reserved jalapeño slices on top. Dust with a pinch of Cocoa Coffee Magic if you're feeling it.
- Smoke for 30–35 minutes until golden on top and a toothpick comes out clean. Let it rest 5 minutes before slicing — patience is a virtue, even at the pit.
Your BBQ finally has a side dish worthy of the main event. You're welcome.