Smoked Cornbread w/ Smoked Honey Butter

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Difficulty: Beginner

Servings: 6

Best Season: Suitable throughout the year, Fall

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

1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
2 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
2 large eggs
1 cup buttermilk
½ cup butter, melted
¼ cup honey
3 Tbsp pickled jalapeños — chopped, patted very dry
¾ cup smoked pepper jack — ¼" cubes, tossed in 1 tsp flour

SMOKED HONEY BUTTER

2 sticks cold smoked unsalted butter, softened (pull night before)
3 Tbsp honey
½ tsp kosher salt (3/4 tsp if you want a stronger sweet-salty pop — taste first)
Pinch smoked paprika (optional)

Instructions

Cornbread

1
Preheat the smoker with a dry 10" cast iron skillet inside to 375°F for 10 minutes.
2
Combine the dry ingredients in one bowl and the wet ingredients in a separate bowl.
3
Fold the wet and dry mixtures together until just combined, leaving lumps in the batter.
4
Fold in the jalapeños and the floured pepper jack cheese at the very end.
5
Add 3 Tbsp butter directly into the hot skillet on the smoker and let it cook for 60 seconds until foaming and lightly browned.
6
Pour the batter into the hot foaming butter.
7
Close the grill lid and bake at 375°F for 20–25 minutes.

Honey Butter

8
Place the butter into a food processor and pulse for 10 seconds.
9
Scrape down the sides of the bowl.
10
Add the honey and salt.
11
Pulse until the mixture is glossy and smooth.
12
Taste and adjust salt if needed.

Read it online: https://brinnerbites.com/recipe/smoked-cornbread-w-smoked-honey-butter/