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