Smoked Cornbread w/ Smoked Honey Butter
Description
This classic skillet bread bakes up with a golden, blistered crust and a rich, moist crumb that catches the gentle aroma of woodsmoke. Serving it warm alongside a generous spread of cold-smoked honey butter elevates every slice into a decadent treat. It brings an unmistakable touch of backyard hearth warmth to any comfort food spread.
Ingredients
Cornbread
SMOKED HONEY BUTTER
Instructions
Video
Cornbread
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Preheat the smoker with a dry 10" cast iron skillet inside to 375ยฐF for 10 minutes.
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Combine the dry ingredients in one bowl and the wet ingredients in a separate bowl.
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Fold the wet and dry mixtures together until just combined, leaving lumps in the batter.
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Fold in the jalapeรฑos and the floured pepper jack cheese at the very end.
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Add 3 Tbsp butter directly into the hot skillet on the smoker and let it cook for 60 seconds until foaming and lightly browned.
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Pour the batter into the hot foaming butter.
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Close the grill lid and bake at 375ยฐF for 20โ25 minutes.
Honey Butter
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Place the butter into a food processor and pulse for 10 seconds.
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Scrape down the sides of the bowl.
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Add the honey and salt.
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Pulse until the mixture is glossy and smooth.
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Taste and adjust salt if needed.
