Smoked Jalapeno Cornbread

Award-winning Pitmaster Chris Hart likes to kick-up the spice level on his cornbread by adding fresh charred jalapeno peppers. The barbecue aficionado is working with Cuisinart BBQ and using the Clermont Pellet Grill & Smoker.


6-8 servings


2                            Jalapeno peppers

1                            Egg

1 & ½ cup             Buttermilk

1 cup                      Yellow cornmeal

1 cup                      All-purpose flour

¼ cup                     White sugar

1 tablespoon           Baking powder

2 teaspoons           Kosher salt

¼ cup                     Melted butter

Nutritional information

No nutrition information available


  1. Set Clermont to 425°F.
  2. Split jalapenos lengthwise and grill directly over a pellet fire until charred.
  3. Place in a medium bowl and cover with plastic wrap and let sit for 20 minutes.
  4. Remove peppers and chop, place back in medium bowl and set aside.
  5. In a large bowl whisk the egg, then whisk in the buttermilk.
  6. Add cornmeal, flour, sugar, baking powder and salt and mix well.
  7. Fold butter and chopped jalapenos into the batter.
  8. Spray an 8x8” pan with oil and add the batter to the pan.
  9. Bake cornbread for 30 minutes or until golden brown.