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Smoky Jalapeno Cornbread

13 Jul
Smoky Jalapeno Cornbread

Every master of his pit that’s worth his weight in rub must have a couple of signature “go to” sides. This one has proven it’s self time and time again. To make it even that much better it’s cheap AND easy. I REALLY wanted to add some leftover grilled corn on the cob we had to this recipe, but when I got home it was nowhere to be found. That would be the down side of living with an 18 year old garbage disposal I call my son.

What you will need:

1 1/4 cup all-purpose flour

3/4 cup yellow corn meal

1/4 cup sugar (plus some for sprinkling on the top later)

2 tsp baking powder

1 cup milk

1/4 cup vegetable oil

1 egg, beaten

2 jalapenos, fairly thinly sliced

1 or 2 chunks of your favorite smoking wood soaked for about 30 minutes

Non stick spray

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Begin by setting your grill up for indirect cooking and soaking your wood chunks. We’re looking for close to 425f here. 1 chimney starter and vents wide open should get you “close enough”.

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While your  chimney starter is catching fire begin your cornbread.

Start by mixing your dry ingredients together, saving the jalapeno until later. (Note if you’re taking pictures for a blog don’t use a glass bowl, it won’t show up.)

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Then add your wet ingredients, oil, milk, egg, and NOW your jalapenos.

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Stir together. You don’t want to over mix here, just stir until everything is wet and you don’t have any pockets of dry flour.

If you have a well seasoned black iron (cast iron) pan consider yourself a lucky person indeed, if not an 8 or 9 inch aluminum pan will work quite fine.

Coat which ever one you’re using with non-stick spray.

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Now pour your cornbread batter into the well oiled pan. Then if you’re not southern cornbread purist, sprinkle a little sugar on the top of your cornbread to give it a nice sheen and little extra crisp when it comes off the grill.

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Then off to the grill. Place on the grill in the gap between your coals, being sure to add a  well soaked chunk or two of your favorite smoking wood to the coals.

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Now let your grill do what it does best, smoke. You’re going to cook it for a total of 20-30 minutes depending on how hot your grill is running, until a wooden tooth pick comes out clean. Be sure to check it after about 12 minutes (close to half way through the cook) and turn it 90 degrees to get an even cook.

Once it’s done pull it off the grill and let it set about 10 minutes.

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Then invert onto a cooling rack, this will stop the cooking and keep the bottom from becoming soggy. Once it is well cooled, invert back onto a plate, this will put your nice golden brown, smoky side back up. And serve.

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I had to laugh looking over the pictures in this blog. Can ya tell I’m left handed? The handle of the pan in every picture is on the left, as well as my spoon. Never noticed that before.

 

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2 Comments

Posted by on July 13, 2013 in Uncategorized

 

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2 responses to “Smoky Jalapeno Cornbread

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