This Smoked Jalapeño Cornbread brings the perfect mix of comfort and kick. The smoke adds depth, the jalapeños bring the heat, and the tender cornbread stays sweet and soft. It's the side dish you can take to holiday potlucks, enjoy as a snack, have with breakfast, or as a side to your chili!
This isn't your typical cornbread! Originally, I wanted to create a side dish to surprise the palate and bring some spice to the table on our chili nights. But now, it's requested on holidays, weekend breakfasts, and BBQs. Welcome to your new and improved cornbread, folks!
Jump to:
Ingredients
to make Smoked Corn Bread: You'll Need the Following
- Jalapeños - Two jalapeños will go inside the cornbread, and one will be used as a garnish. You can use pickled jalapeños or fresh jalapeños, but I do suggest removing the seeds before sautéing them.
- Eggs - This helps to bind the cornbread together, and it keeps it fluffy.
- Flour - Works with the baking soda and baking powder to lift the cornbread.
- Sour Cream - Helps keep the cornbread soft and smooth.
- Heavy Cream - Works with the sour cream to keep the cornbread soft.
- Sugar - To sweeten and balance the jalapeño spice.
- Cornmeal - Use a fine to medium grind of cornmeal (or polenta).
- Baking Soda and Baking Powder - Used to lift the cornmeal and keep it fluffy.
- Salt - To taste. It's also great sprinkled on top of the cornbread when serving.
- Butter - Used to give the cornbread crust a golden brown with a tasty crunch! This is the secret ingredient, folks!
See recipe card for quantities.
Tim's Tips
- Don't skip out on melting the butter to brown it. This is what gives the cornbread that nice golden crust.
- Remove seeds and stems from jalapeños so you don't light up your guests.
- Once your smoker is preheated, let it sit for 10 minutes before placing the skillet in.
- Don't try to combine all the ingredients at once. By mixing the wet ingredients and dry ingredients separately, you ensure the cornbread rises uniformly (baking powder and baking soda need to be mixed with flour evenly).
Step-by-Step Instructions
How to make Smoked Corn Bread
Everything you need to know is found in these easy-to-follow steps. After smoking the butter (yes! you read that right), we'll mix wet and dry ingredients separately, then combine and smoke cornbread in a cast-iron skillet. Let's get to smokin'!
Cooking Butter and JALAPEÑOS
- Remove seeds from 2 jalapeños and finely dice them. Sauté diced jalapeños in an oiled skillet until soft. Cut the 3rd jalapeño into circles and place it to the side.
- Preheat smoker to 375°F. Once preheated, melt 1 stick of butter in a cast-iron skillet and let it cook for 10 minutes.
Combining Dry and Wet Ingredients
- While butter cooks, mix together dry ingredients in a mixing bowl (Flour, Cornmeal, Sugar, Baking Powder, Baking Soda, and Sea Salt).
- Once butter has cooked for 10 minutes, remove all but 1 tablespoon of butter from the skillet. In a second mixing bowl, mix together wet ingredients (Sautéed Jalapeños, Eggs, Heavy Cream, and Sour Cream. Then, slowly stir in melted butter.
Pro Tip: By mixing the wet ingredients and dry ingredients separately, you ensure the cornbread rises uniformly.
Smoking Corn Bread
- Coat the walls of the skillet with the 1 tablespoon of melted butter using a basting brush.
- Combine wet and dry ingredients and then spread the mixture evenly into the cast-iron skillet. Top with sliced jalapeños and place on the smoker for 30 minutes. Use a toothpick to check for doneness. Poke a toothpick in the cornbread and make sure it comes out clean. Let the smoked cornbread cool for 10 minutes and serve.
Made this recipe? Let me know!
Equipment and Supplies
This recipe is easy to make with just the right tools!
- Large Glass Mixing Bowl - This bowl is quickly becoming my favorite!
- Whisk - Every kitchen needs a great whisk. Important to use this for mixing dry ingredients, especially!
- 10 Inch Cast Iron Skillet - This Staub frying pan is easy to clean and doesn't require seasoning. If you choose another brand, make sure it's oven-safe for future recipes.
- Smokin' Pecan Pellets - These are 100% Pecans! No added ingredients, and they burn slowly with minimal ash.
- Pit Boss Smoker - Has a heavy-duty steel body with porcelain-coated cast iron cooking grates for durability. Huge cooking surface and wi-fi / Bluetooth compatible.
Serving Ideas
How to Serve a Smoked Cornbread
- Classic Serving
- Most commonly served with butter! Pat some salted butter (or honey butter) onto each slice of cornbread.
- Serve alongside chilis, beans, stews, or gumbo. We love using the triangle cuts for this one because it's easy to dip into the bowls. This jalapeño version goes great with a Crockpot Chicken Chili or a Pappadeaux's Seafood Gumbo (with Shrimp and Sausage).
- If you're going for Southern comfort, place the whole cast-iron skillet on the table with a jug of cold milk and call it a day!
- Fun and Creative Serving Ideas
- Cornbread Sandwiches - Cut cornbread into squares, slice in half, and fill them with eggs and bacon, sausage and cheese, or avocado and tomato. The possibilities are endless with cornbread sandwiches!
Why did we choose this over Jiffy Mix
There's no Jiffy Mix in this one! Here's why.
- This way, I will have control over the flavor of the cornbread!
- I prefer to have a little savory in my cornbread! That is why I added the jalapenos!
- I love how my homemade cornbread is so moist due to the heavy cream and sour cream that I add.
- I love the cornmeal crust on the outside of my cornbread.
Holiday Pairings
If you're smoked corn bread is planning to hit the family table for the holidays, here are some holiday sides and dessert ideas to pair it with.
Oven Roasted Rosemary Potatoes | Ocean Spray Cranberry Relish | Creamy Skillet Corn | Spicy Mac and Cheese | Garlic Mashed Potatoes | Cranberry Apple Crisp | No-Bake Chocolate Pie | No-Bake Banana Pudding | Holy Smoke Chocolate Dessert | Deviled Eggs with Bacon
Storing Leftovers
How to Store Corn Bread in the Fridge
Wrap up the cornbread in plastic wrap or place it in an airtight container for up to 7 days in the fridge. Wrapping it will help to keep it from drying out.
How to Store Corn Bread in the Freezer
Wrap the cornbread up tightly and then place it in freezer bags or a freezer-safe container. Thaw on the counter before reheating. Cornbread can be stored in the freezer for up to 3 months.
Leftover Cornbread Ideas
- Cornbread Croutons - Cube cornbread and toast it in the oven.
- Cornbread Breakfast Bowl - Crumble cornbread and place it in a bowl with scrambled eggs, cheese, bacon crumbles, or breakfast sausage. Make it a southwest bowl by adding in salsa and beans.
- Cornbread Crust - Crumble the cornbread and use it as a topping on casseroles or pot pies.
- Cornbread Sandwiches - Slice the cornbread into cubes and then slice in half to make a top and bottom bun. Make grilled cheeses or breakfast sandwiches with bacon and an over-easy egg. Get creative with it!
Video of Recipe
More Side Dishes
Recipe
Smoked Corn Bread with Jalapeños
Equipment
- Smoker or oven
- 2 Large Mixing Bowls
- Cast Iron Skillet
Ingredients
- 3 Jalapeños 2 diced and 1 sliced
- 1 Stick Butter
- 1 Cup All-Purpose Flour
- 1 Cup Cornmeal
- 4½ tablespoon Sugar
- 1 tablespoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Sea Salt
- 2 Eggs
- 1 Cup Heavy Cream
- ¾ Cup Sour Cream
Instructions
- Remove seeds from 2 jalapeños and finely dice them. Sauté diced jalapeños in an oiled skillet until soft. Cut the 3rd jalapeño into circles and place to the side.
- Preheat smoker to 375°F. Once preheated, melt 1 stick of butter in a cast-iron skillet and let it cook for 10 minutes.
- While butter cooks, mix together dry ingredients in a mixing bowl (Flour, Cornmeal, Sugar, Baking Powder, Baking Soda and Sea Salt).
- Once butter has cooked for 10 minutes, remove all but 1 tablespoon of butter from the skillet. In a second mixing bowl, mix together wet ingredients (Sautéed Jalapeños, Eggs, Heavy Cream and Sour Cream. Then, slow stir in melted butter).
- Coat the walls of the skillet with the 1 tablespoon of melted butter using a basting brush.
- Combine wet and dry ingredients and then spread mixture evenly into the cast-iron skillet. Top with sliced jalapeños and place on the smoker for 30 minutes. Use a toothpick to check for doneness. Poke a toothpick in the cornbread and make sure it comes out clean. Let the smoked cornbread cool for 10 minutes and serve.
Video
Notes
How to Store Corn Bread in the Fridge
Wrap up the cornbread in plastic wrap or place in an airtight container for up to 7 days in the fridge. Wrapping it will help to keep it from drying out.How to Store Corn Bread in the Freezer
Wrap cornbread up tightly and then place in freezer bags or a freezer-safe container. Thaw on the counter before reheating. Cornbread can be stored in the freezer for up to 3 months.Nutrition
Frequently Asked Questions
Swap out all-purpose flour for almond flour or arrowroot. The best option is to use Gluten-Free 1:1 Baking Flour, though!
Oddly enough, this question does come up quite a bit! Who doesn't love to share with their fur babies? For this recipe, the answer is no. Dogs should not have jalapeños or too much oil (butter). If you're skipping the jalapeños in your cornbread, give only a small amount of cornbread to your dog.
Do not feed cornbread to a dog if it contains anything spicy, onions or garlic, LOTS of butter, or artificial sweeteners.
Tim's Cookbook - Available Now!
It's finally here! Experience the recipes that Chef Tim's family has been raving about! Over 40 family-approved recipes that are easy to follow and easy to eat.
Tim specializes in homestyle cooking with a bit of global flare inspired by his travels to over 60 countries while working as a missionary. We hope you and your loved ones love these recipes as much as our family does.
Comments
No Comments