Smoke Chops Skillet Cornbread
This Smoke Chops Skillet Cornbread is a delicious, smoky take on classic cornbread. It combines cornmeal, flour, a touch of sugar, and leavening agents for a light, fluffy texture. Milk, buttermilk, eggs, and plenty of melted butter make it rich and moist. The batter bakes in a hot cast iron skillet in a smoker, giving it a unique smoky flavor. Once golden and firm, it’s brushed with butter for a perfect finish. Serve it warm alongside your favorite BBQ dishes!
Ingredients
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- 1 1/4 cups coarsely ground cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup whole milk
- 1 cup buttermilk
- 2 eggs, lightly beaten
- 8 tablespoons unsalted butter, melted
- 3 tablespoons salted butter, melted
Get Recipe IngredientsInstructions
- Preheat the kitchen oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
- Preheat smoker to 350 degrees for baking
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
- Whisk in the milk, buttermilk, and eggs.
- Whisk in almost all of the unsalted melted butter, reserving about 1 tablespoon for the skillet later on.
- Carefully remove the hot skillet from the oven.
- Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it on the smoker.
- Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Allow to cool for 10 to 15 minutes
- Brush with salted melted butter and serve
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