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.
Course
Side Dish
Prep Time20minutes
Cook Time40minutes
Servings8
Ingredients
1cupyellow cornmeal
1cupall-purpose flour
1/4cupgranulated sugar
1tablespoonbaking powder
1/2teaspoonsalt
2large eggs
1 1/4cupsbuttermilk
1/4cupunsalted buttermelted and cooled
1cupsweet corn kernelsfresh, frozen, or canned
1cupshredded cheddar cheese
6slicesof bacon
1tablespoonbrown sugar
Instructions
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.