Try this grilled cornbread recipe if you’re looking for a side dish. It’s a classic comfort food, Perfect for summer barbecues and cozy winter nights. With smoky flavors, this classic cornbread recipe will impress your dinner guests! I use a skillet, which helps to get that super crunchy crust and a fluffy, soft interior.
Easy Cornbread Recipe
Bold, smoky flavor: I like grilling cornbread because it infuses it with a rich flavor.
Crispy exterior, tender interior: The cast iron pan balances textures well, with a super crispy exterior and a moist, fluffy center.
Versatile side dish: Perfect to have with barbecue, chili, soup, or simply on its own.
What You’ll Need
- All-purpose flour
- Cornmeal
- Baking powder
- Baking soda
- Salt
- Milk
- Whisked eggs
- Greek yogurt or sour cream
- Honey
- Melted butter, cooled slightly
How to Make Grilled Cornbread
Step 1: Preheating Your Smoker and Cast-Iron Skillet
Preheat the grill to 425°F. Place the cast-iron skillet directly on the grates. Let it heat up for about 10 minutes while you mix the batter.
Step 2: Making the Cornbread Dough
Whisk together the dry ingredients in a large mixing bowl: flour, cornmeal, baking powder, baking soda, and salt.
Whisk the milk, eggs, yogurt or sour cream, honey, and melted butter in a smaller bowl. Then add this to the large bowl and mix everything well until it’s mostly smooth.
Step 3: Cooking
Put some butter in the cast-iron pan. Then, pour the batter directly into the hot cast-iron pan. Move the pan to indirect heat and turn the grill down to 400°F.
Close the smoker and let it cook for 13-18 minutes, depending on how moist you like the bread. Step 4: Final Touches
Cool for at least 10 minutes. Garnish with fresh thyme and serve with chili beans or hot with butter!
My Favorite Toppings for Cornbread
You can add a variety of toppings to cornbread to take it up a notch. Add some of your favorite flavors to the classic cornbread ingredients. The following are good mix-ins and toppings to add to your cornbread:
- Jalapenos
- Bacon
- Sour cream
- Fresh chives
- Shredded cheese
Can You Make This Recipe Gluten-Free?
Use gluten-free flour instead of all-purpose flour. There are several options for gluten-free flour, which will result in a different texture. It’s quite easy to make the cornbread gluten-free.
What Temperature to Cook at
We heat the cast iron to 425°F, but once you have poured in the batter, reduce the temperature to 400°F. in this recipe. This is the perfect temperature to cook the cornbread quickly.
The internal temperature of cornbread should be about 195°F to 200°F. This means the cornbread is fully cooked and ready to eat. If the cornbread seems set instead of jiggly, it’s probably ready. It should also have a nice golden brown hue.
You can insert a toothpick to check whether the cornbread is ready. If it comes out clean, it is ready to eat!
How To Store Leftovers
The leftover cornbread can be stored in an airtight container in the refrigerator. If you have a freezer-proof container, you can freeze it instead.
Heat it in the microwave, oven, or with your preferred method. It will still be delicious the next day! It might not last that long, though.
What To Serve With Cornbread
This cornbread recipe pairs well with most meats and entrees. If you need recipe inspiration, try one of these wood pellet grill recipes:
Main Dishes
Side Dishes and Appetizers
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Grilled Cornbread
If you’re looking for a simple yet delicious side dish for your cookout or BBQ, this grilled cornbread is perfect. It’s crispy yet fluffy and moist.
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 2 whole eggs whisked
- 1/2 cup Greek yogurt or sour cream
- 3 tbsp honey
- 1/2 cup melted butter cooled slightly
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Preheat the grill to 425°F. Place the cast-iron skillet directly on the grates. Let it heat up for about 10 minutes while you mix the batter.
-
Step 2: Making the Cornbread Dough
-
Whisk together the dry ingredients in a large mixing bowl: flour, cornmeal, baking powder, baking soda, and salt.
-
Whisk the milk, eggs, yogurt or sour cream, honey, and melted butter in a separate smaller bowl. Then add this to the large bowl and mix everything well until it’s mostly smooth.
-
Step 3: Cooking
-
Put some butter in the cast-iron pan. Then, pour the batter directly into the hot cast-iron pan. Move the pan to indirect heat and turn the grill down to 400°F.
-
Close the smoker and let it cook for 13-18 minutes, depending on how moist you like the bread. Step 4: Final Touches
-
Cool for at least 10 minutes. Garnish with fresh thyme and serve with chili beans or hot with butter!
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