1 tablespoon Baking Powder
1 stick, softened Butter, Salted
2 tablespoons Canola Oil
1 tsp Chophouse Seasoning + more for garnish
2, beaten Eggs
1 cup full fat buttermilk
2 teaspoons Kosher Salt
Optional: jalapenos and honey
1 stick unsalted butter, melted and cooled
1 cup yellow corn meal
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.
To avoid sticking, make sure your Cast Iron skillet or pan is well seasoned!