Grilled Jalapeno Cornbread
A twist on a Southern favorite, this grilled jalapeno cornbread picks up a delicious smoky flavor when cooked on the pellet grill. Warm, soft and sweet, cornbread is the perfect accompaniment for any BBQ spread or weeknight meal. This grilled version is moist inside with deliciously crispy edges and a hint of wood-fired smokiness. Topped with a sweet and spicy compound butter with fresh jalapenos and honey, this is the ultimate mouthwatering treat.
Cornbread is an excellent side for barbecue because it can soak up any juices or sauces that have fallen onto your plate. It’s also great for dipping into a nice bowl of chili or even a queso dip. We recommend pairing with a beef stew that has been braised on the grill. The mix of the savory flavors of the beef with the sweet and spicy tastes from the cornbread and jalapenos will ignite taste buds and delight any guest.
Note: It Is recommended to use Georgia Pecan Hardwood Pellets with this recipe.
This recipe uses Louisiana Grills Chophouse Steak Rub.
1 tablespoon Baking Powder
2 tablespoons Canola Oil
2, beaten Eggs
2 teaspoons Kosher Salt
1 stick unsalted butter, melted and cooled
1 stick, softened Butter, Salted
1 tsp Chophouse Seasoning + more for garnish
1 cup full fat buttermilk
Optional: jalapenos and honey
1 cup yellow corn meal
- Fire up your Louisiana Grill and set the temperature to 400°F. If you’re using a gas or charcoal grill, set it up for direct high heat.
- Once the grill has finished preheating, place the pan on the grill. Close the grill and cook for 20 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Using oven mitts, remove the cornbread from the grill. Let cool, and slice into pieces.
- Remove the cornbread from the pan, let cool slightly and add butter slices as well as jalapenos. Enjoy!
- 10 inch cast iron skillet, or cake pan
- Mixing Bowl
- Oven Mitts
To avoid sticking, make sure your Cast Iron skillet or pan is well seasoned!