Today, we’re diving headfirst into the smoky world of cornbread. But not just any cornbread – we’re talking about smoked cornbread loaded with bacon, corn, and ooey-gooey cheddar cheese. It’s like a flavor explosion in your mouth, and I’m here to guide you through the process.
How to Make Smoked Cornbread
Picture this: It’s a sunny day, the birds are chirping, and you’re firing up the grill. But you’re not just grilling burgers – you’re making some epic smoked cornbread. Here’s the lowdown on how to do it:
- Prep Time: Bacon Bliss – Begin by frying up some crispy bacon. Yep, you heard me right. Bacon makes everything better. Once it’s nice and crispy, crumble it into bacon bits. This is where the flavor party starts!
- Dry Mix Dance – In a bowl, mix your dry ingredients: cornmeal, flour, sugar, baking powder, and a pinch of salt. No need to be precise, just throw it all in there.
- Wet Mix Wiggle – In another bowl, beat together some eggs, buttermilk, and melted butter. This is where the magic happens, folks. It’s like a dance party in a bowl!
- Cheese & Corn Combo – Toss in some sweet corn kernels and that glorious shredded cheddar cheese. Don’t be shy; be generous with the cheese. We want that cheesy pull, am I right?
- Mix ‘Em Up – Now, combine the dry and wet mixes. Stir it all together until it’s just cozy. Don’t overmix; it’s cornbread, not a soufflé!
- Bacon Bonanza – Time to invite those bacon bits to the party. Fold them into the cornbread batter. This is where your taste buds do a happy dance.
- Smokin’ Time – Fire up the smoker to 350°F (or around 175°C for my friends across the pond). Prep a cast-iron skillet while it’s getting cozy with that smoky goodness. Give it a little grease with some butter.
- Into the Smoker – Pour that cornbread batter into your skillet and let it get cozy in the smoker. We’re looking at about 30-40 minutes, but keep an eye on it. When it’s golden and gorgeous, it’s ready to party.
- Cornbread Cool Down – Let it cool for a bit. I know, it’s tempting, but give it some time to set. Then, slice it up and enjoy your smokin’ masterpiece.
What Toppings Can You Add
Now, if you’re like me and love a little extra pizzazz, there’s no shortage of toppings for your cornbread. Drizzle some honey or maple syrup for that sweet touch. Or, why not add a dollop of sour cream, a handful of fresh chives, or a sprinkle of jalapeños for that extra kick? The world is your cornbread!
What to Serve
Cornbread is a versatile sidekick, folks. Pair it with chili, BBQ, fried chicken, or even some good ol’ collard greens. You can’t go wrong with a plate full of comfort food, am I right?
How to Store Leftovers
But let’s say you made more than you can devour in one go (which is rare in my house). No worries! Wrap it up in plastic wrap or foil and pop it in the fridge. When you’re ready for round two, just warm it up in the oven for that fresh-out-of-the-smoker taste.
Folks, I hope you enjoyed this mouthwatering journey into the world of smoked cornbread. It’s a true American classic with a smoky twist that’ll have you hollerin’ for seconds. So give it a try, and let me know how it turns out. Thanks for stoppin’ by, and remember, when it comes to cornbread, “It’s all about the smoke, ’bout the smoke, no trouble!”
Love cornbread? You'll fall head over heels for our smoked cornbread recipe! Unleash a whole new level of flavor with this easy-to-follow recipe.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups buttermilk
- 1/4 cup unsalted butter melted and cooled
- 1 cup sweet corn kernels fresh, frozen, or canned
- 1 cup shredded cheddar cheese
- 6 slices of bacon
- 1 tablespoon brown sugar
Preparing the Bacon Topping
- Preheat your smoker or grill to 350°F (175°C). Let it get nice and toasty.
- While the smoker's warming up, lay out those bacon slices on a foil-lined tray. Sprinkle a tablespoon of brown sugar over the bacon. It's like adding a sweet touch to the smoky, savory bacon.
- Pop the bacon tray into the smoker and let it cook for about 15-20 minutes until it's crispy and candy-like. That sweet-savory combo is killer!
- Once it's done, take the bacon out, crumble it into bacon bits, and set it aside. Try not to sneak too many pieces while doing this – it's tough, I know.
Mixing the Cornbread Batter
- Combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl. No need to get too precise here; we're going for flavor, not perfection.
- Whisk the eggs, buttermilk, and that cooled, melted butter together in another bowl. It's all about those buttery, buttermilk vibes.
- Now, it's time for the stars of the show – the sweet corn kernels and that glorious shredded cheddar cheese. Toss them into the wet mix.
- Pour that wet mix into the dry mix, and give it a good stir until they're all cozy. Remember, don't overmix; it's just a cornbread batter, not a five-star soufflé.
- Add the crumbled bacon bits from Phase 1 to the batter. It's like a flavor party in a bowl!
Smoking the Cornbread
- Grease up that cast-iron skillet with a little butter or cooking spray to make sure the cornbread doesn't stick.
- Pour your bacon, corn, and cheddar cornbread batter into the skillet. It's ready to hit the smoky stage!
- Carefully place the skillet in the preheated smoker. Close the lid and let it cook for about 30-40 minutes. Keep an eye on it; you want that golden, gorgeous crust.
- Your cornbread is good to go when a toothpick or knife comes out clean from the center. Remove it from the smoker and let it cool for a bit.