This Smoked Cornbread is a quick and easy BBQ side! It’s baked on the pellet grill in a cast iron skillet for a crisp, golden crust and soft, tender center, with just the right amount of smoky, buttery flavor in every bite.
Serve it with smoked brisket, fall-off-the-bone smoked ribs, or a bowl of smoked chili. Or just slather it with butter and call it lunch. I won't judge.
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Want more smoker sides? Try my Smoked Baked Potatoes, Smoked Zucchini, Smoked Cauliflower, or Traeger Smoked Corn on the Cob.
🔥 Recipe At-A-Glance
- Prep Time: 10 minutes
- Smoke Time: 45 minutes
- Total Time: 55 minutes
- Servings: 8
- Difficulty: Easy
- Key Ingredients: Cornmeal, buttermilk, sour cream, eggs
- Flavor Profile: Buttery, smoky, golden-crisp edges, soft center
- Best For: BBQ side dish, brisket night, beginners to smoking
Why You’ll Love This Smoked Cornbread Recipe
- That smoky flavor. Pellet grilling adds a sublte wood-fired flavor without complicating things.
- The texture is spot on. Crispy edges, soft center—exactly how cornbread should be.
- Cast iron = magic. Preheating the skillet gives the bottom a golden crust that’s hard to beat.
- Pairs with everything. This fits right in with White Chicken Chili, 3 Bean Turkey Chili, Smoked Boneless Chicken Thighs, Smoked Meatloaf, Smoked Salmon, Smoked Pork Butt, and Stuffing Stuffed Chicken.
- Endlessly adaptable. Add cheese, jalapeños, bacon, corn… or keep it simple.
Ingredients for Smoked Cornbread on the Pellet Grill
Here’s what you’ll need to make golden, smoky Traeger cornbread:
- Cornmeal: Use medium-grind yellow cornmeal for texture and flavor. Fine cornmeal works, but won’t give you that rustic crumb.
- All-Purpose Flour: Balances out the cornmeal and gives the cornbread structure. Too much flour makes it cakey, but equal parts cornmeal and flour gives it the perfect crumb.
- Sugar: Adds a touch of sweetness—just ¼ cup is enough to balance the smoky flavor. If you prefer a more savory cornbread, you can cut it back or leave it out completely.
- Baking Powder: This is your leavening agent. One tablespoon helps the cornbread rise and stay light, not dense.
- Salt: Just ½ teaspoon brings out all the other flavors. Don’t skip it—even a small amount makes a big difference.
- Buttermilk: Adds tang and moisture. I recommend full-fat buttermilk if you have it. No buttermilk? Make a quick version by mixing ¾ cup milk with 2¼ teaspoons of vinegar or lemon juice. Let it sit for 5–10 minutes to curdle slightly, then use as you would regular buttermilk.
- Sour Cream: This is my secret ingredient for ultra-moist cornbread. Greek yogurt works too, but sour cream gives the best flavor.
- Eggs: Two large eggs bind the batter and give the cornbread its tender crumb. Room temperature is best if you remember to set them out.
- Melted Butter: Adds flavor and richness. You’ll also swirl some in the hot skillet before baking, which gives the edges that golden, crispy crust.
- Olive Oil: Keeps the crumb soft and moist without being greasy. You can use any neutral oil here, but olive oil adds a nice flavor.
How to Smoke Cornbread on a Pellet Grill (Traeger or Pit Boss)
Quick Overview
- Preheat grill to 350°F with cast iron skillet inside
- Melt butter in the skillet
- Mix dry ingredients
- Mix wet ingredients
- Combine and pour batter into hot skillet
- Smoke for 40–45 minutes
- Cool 10 minutes, slice, serve
Step-by-Step Instructions
- Preheat your smoker: Set your pellet grill to 350°F. Place a 10-inch cast iron skillet on the grates while it preheats. Drop 2 tablespoons of butter into the skillet and let it melt while the grill preheats. This takes about 15 minutes and helps coat the bottom for that signature crispy crust.
- Mix the dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Mix the wet ingredients: In a separate bowl, whisk buttermilk, sour cream, eggs, melted butter, and olive oil until smooth.
- Combine: Pour the wet ingredients into the dry. Stir gently just until everything’s combined—don’t overmix. The batter will be thick—spoonable, not really pourable—and that’s exactly what you want.
- Pour and smoke: Carefully pour the batter into the hot, buttered skillet. Spread it out evenly. Close the lid and smoke for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Rest and serve: Let the cornbread cool in the skillet for about 10 minutes before slicing and serving. Serve warm.
Variations
- Cheesy cornbread: Stir in 1 cup of shredded cheddar or Monterey Jack.
- Spicy kick: Add 2 tablespoons diced jalapeños, canned green chiles, Canned Cowboy Candy, or a pinch of cayenne pepper.
- Savory-sweet: Fold in corn kernels, green onions, or even crumbled bacon.
- Make it sweeter: Swap the sugar for honey or maple syrup, or bump up the sugar to ⅓ cup if you prefer a more cake-like cornbread. You can even omit it altogether if you want no sweetness at all.
Jeri’s Tips
- Don’t skip preheating the skillet. That’s the key to a crispy bottom.
- Use full-fat ingredients. It helps with moisture and flavor.
- Lumpy batter = fine. Stir just until the flour disappears.
- Let it cool slightly. It slices more easily and holds together better when you give it 10 minutes to rest.
💡 FYI: I’ve tested this recipe on both my Traeger and Pit Boss pellet grills using hickory and pecan pellets. Both gave great results, but I personally love pecan—it adds a mellow smoky flavor without being overpowering. If you’re new to smoking, this recipe is a great place to start.
What to Serve With Smoked Cornbread
This pairs perfectly with anything off the smoker:
- 2-2-1 Smoked Ribs
- Smoked Party Ribs
- Smoked Pulled Pork
- Smoked Boneless Beef Short Ribs
- Smoked Chicken Quarters
Or just warm it up, slather with butter, and drizzle with honey for the ultimate snack.
Storage & Reheating
Refrigerate: Store in an airtight container at room temperature for 2 days or in the fridge for up to 4. It will get drier each day, so it is best eaten within a day or two.
Freeze: Wrap each slice individually and store in a Ziplock bag. Thaw at room temperature or reheat in the oven.
Reheat: Warm slices in the oven at 300°F or in a skillet with a bit of butter for that fresh-out-of-the-smoker vibe.
FAQs
Yes—bake at 350°F for 35–40 minutes. You won’t get the smoke flavor, but the texture is still great.
Use any oven-safe pan. Just know the crust may not get as crisp.
Hickory, pecan, or fruit wood like apple or cherry all work great. You want something subtle that won’t be overpowering.
Yes, use gluten-free flour instead of all-purpose flour.
Absolutely. Scoop into muffin tins and bake at 350°F for 18–22 minutes.
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Printable Recipe
Smoked Cornbread on Pellet Grill
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup buttermilk (or ¾ cup milk + 2¼ teaspoons vinegar or lemon juice)
- ¼ cup sour cream (or plain Greek yogurt)
- 2 large eggs
- ¼ cup unsalted butter, melted (plus 2 tablespoons for the skillet)
- ¼ cup olive oil
Instructions
- Preheat your pellet grill to 350°F and place a 10-inch cast iron skillet directly on the grill grates. Add 2 tablespoons of butter to the cold skillet before closing the lid. Let the pan preheat for about 15 minutes, letting the butter fully melt and coat the skillet. This step helps create that signature crispy crust on the bottom of the cornbread and prevents sticking.
- While the skillet heats, prepare your dry ingredients. In a large mixing bowl, whisk together 1 cup of cornmeal, 1 cup of all-purpose flour, ¼ cup of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt. Mix until well combined and no lumps of baking powder or flour remain.
- In a separate medium bowl, whisk together your wet ingredients: ¾ cup buttermilk, ¼ cup sour cream, 2 large eggs, ¼ cup melted butter, and ¼ cup of olive oil. Whisk until the mixture is completely smooth and uniform in texture. If your eggs are cold, the melted butter may clump slightly—this is fine and will smooth out in the batter.
- Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir until everything is just combined. The batter will be thick and spoonable, not thin and pourable like pancake batter. Don't overmix to keep the cornbread tender.
- Spoon or pour the batter into the hot skillet and spread it out evenly. It should sizzle slightly as it hits the pan—that’s a good sign.
- Close the lid and smoke the cornbread at 350°F for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Resist the urge to open the lid early; you want to maintain the heat and prevent losing moisture.
- Once fully cooked, remove the skillet from the grill (use high-heat gloves or oven mitts—it’ll be very hot) and let the cornbread rest for about 10 minutes in the pan. This cooling time helps it set and makes slicing easier. Serve warm, straight from the skillet, or carefully transfer it to a cutting board and slice into wedges. Enjoy!
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Notes
- If you don’t have a cast iron skillet, use another oven-safe pan, but the bottom crust won’t be as crisp.
- Don't overmix the batter. Stir just until combined. Overmixing can make the cornbread dense.
- Cornbread can be stored for up to 4 days in the fridge or 2 days at room temperature. Wrap tightly or store in an airtight container.
- To reheat, warm in the oven at 300°F or heat slices in a skillet with a little butter for the best texture.
- This recipe also works well as muffins. Divide batter into a greased muffin tin and bake at 350°F for 18–22 minutes.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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