Smoked Cornbread with Bacon and Chipotle Peppers
You can bake on the grill. Chock full of bacon, corn, chipotle peppers and cheddar, Smoked Corn Bread has a super crunchy crust, lightly smoky flavor and is really very easy to make.
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servings
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Ingredients
- 5 oz all-purpose flour (1 cup, see note)
- 5 oz yellow corn meal (1 cup)
- 1 teaspoon table salt
- ½ teaspoon baking soda
- ½ oz granulated sugar (1 tablespoon)
- 1 teaspoon ground cumin
- 1 chipotle pepper (minced (see note 1))
- 1 cup corn kernels (fresh or frozen)
- 2 scallions (chopped)
- 4 slices bacon (cooked crisp, chopped into 1/2" bits)
- 5 oz cheddar cheese (shredded, separated)
- 8 oz buttermilk (1 cup, room temperature)
- 2 large eggs (room temperature)
- 3 tablespoons bacon fat
Instructions
Prep the Grill
- Preheat the grill and set up a smoking packet or box (see note 2).
Batter
- In a large mixing bowl, whisk together 5 oz all-purpose flour, 5 oz yellow corn meal, 1 teaspoon table salt, ½ teaspoon baking soda, ½ oz granulated sugar and 1 teaspoon ground cumin. Add 1 chipotle pepper, 1 cup corn kernels, 2 scallions and 4 slices bacon and mix. Toss in 4 oz of the shredded cheese.
- Whisk together 8 oz buttermilk and 2 large eggs. Pour 3 tablespoons bacon fat into a 10" cast iron skillet. Swirl the fat to coat the pan. Pour the fat from the pan into the buttermilk mixture, whisk to combine. Add the buttermilk to the dry ingredients and mix until combined.
- Pour the batter into the skillet and spread with a small spatula. Top the batter with the remaining 1 oz of shredded cheese. Bake the bread on the warm side of the grill until it is golden brown and a toothpick inserted in the center comes out clean, about 25 minutes.
- Monitor the heat of the grill so it doesn't go much above 450°-500°F. If the grill is getting too hot move the pan to the cool side for a few minutes.
- It's best still warm but will keep several days at room temperature.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
You can either use a chipotle in adobo or a dried chipotle pepper. Soften the dried pepper in boiling water before mincing.
Make a smoking packet by wrapping soaked wood chips in foil. Cut slits in the packet and heat up on the grill until the chips are smoking.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!