Elevate your cornbread experience with this Smoked Jalapeño Cornbread that combines the sweetness of cornmeal with zesty jalapeños and gooey cheddar cheese. The infusion of wood-fired flavor takes this dish to a whole new level, making it an ideal side for BBQ meats or a tasty snack on its own.
Have you ever craved a cornbread that has a smoky twist? This recipe is perfect for those who enjoy a bit of heat along with rich, cheesy goodness. It’s the kind of cornbread that pairs wonderfully with smoked chili, or simply enjoyed warm with a dab of butter.
Overview of Smoked Jalapeño Cornbread
This delightful Smoked Jalapeño Cornbread offers a unique twist on the traditional cornbread recipe.
Its combination of sweet cornmeal and spicy jalapeños creates an irresistible flavor profile.
Enhanced by the richness of melted cheddar cheese, this cornbread serves as a perfect accompaniment to various dishes or can be enjoyed on its own.
Ingredients That Shine
The key to a mouthwatering Smoked Jalapeño Cornbread lies in its quality ingredients.
Start with fine or medium grind cornmeal and all-purpose flour to create a tender crumb.
The addition of buttermilk brings moisture and richness, while the melted butter adds depth and flavor.
Of course, the star ingredients—jalapeños and cheddar cheese—infuse every bite with a smoky, cheesy goodness.
Preparation Techniques
Begin your cornbread by preheating a smoker to 300°F, using mild wood such as cherry or maple to impart a subtle smoke flavor.
Mixing the dry ingredients in one bowl and the wet ingredients in another ensures a well-combined batter without overmixing, maintaining a light texture.
Incorporating diced jalapeños and shredded cheddar adds flavor bursts throughout the bread, making each slice delightful.
Cooking to Perfection
Once your batter is mixed, it’s time to pour it into a greased cast iron skillet or baking dish.
For an extra kick, top with additional jalapeño slices before transferring it to the smoker.
The smoking process takes about 45 to 55 minutes, yielding a golden-brown top and a moist, flavorful interior.
Serving Suggestions
After allowing the cornbread to rest, slice it warm and serve with a melting pat of butter on top.
This cornbread pairs beautifully with smoked meats, chili, or simply enjoyed with honey for a touch of sweetness.
It’s a perfect dish for gatherings, adding a warm, comforting touch to any meal.
Why This Cornbread Stands Out
This Smoked Jalapeño Cornbread is not just a side dish; it’s a standout addition to any table.
The combination of smoky flavors and the zest from jalapeños, complemented by the rich cheddar, creates a culinary experience that delights the senses.
Whether served at a barbecue, family dinner, or breakfast, it invites everyone to enjoy a slice of comfort.
Delicious Smoked Jalapeño Cornbread Recipe
This Smoked Jalapeño Cornbread features a lovely balance of spicy jalapeños and rich cheddar cheese, complemented by the sweetness of cornmeal. The smoky flavor adds depth, while the texture is tender and crumbly, making every bite a delight.
Ingredients
- 1 cup cornmeal (fine or medium grind)
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp sugar (optional)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let sit 5 min)
- 2 large eggs
- 1/2 cup (1 stick) butter, melted
- 1 cup shredded cheddar cheese
- 2–3 fresh jalapeños, finely diced (plus slices for topping if desired)
- 1/2 cup corn kernels (optional, fresh or frozen)
- 1/4 tsp smoked paprika or 1/2 tsp cumin (optional, for added depth)
Instructions
- Preheat the Smoker: Set your smoker to 300°F using a mild wood like cherry, maple, or pecan.
- Mix the Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
- Prepare the Wet Ingredients: In a separate bowl, beat the eggs. Add buttermilk and melted butter, then mix well.
- Combine: Pour the wet mixture into the dry ingredients. Stir until just combined. Fold in the shredded cheese, diced jalapeños, and corn kernels (if using).
- Prepare the Pan: Lightly grease a cast iron skillet or 9-inch baking dish with butter or oil. Pour in the batter and spread evenly. Top with jalapeño slices if desired.
- Smoke It: Place the pan in the smoker and cook for 45–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Rest and Serve: Let cool for 5–10 minutes before slicing. Serve warm with butter, honey, or alongside your favorite smoked mains.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6–8
- Calories: 250kcal
- Fat: 12g
- Protein: 8g
- Carbohydrates: 30g
