Smoked Cornbread on Pellet Grill
Golden, smoky, and buttery, this smoked cornbread is baked on the pellet grill in a sizzling hot cast iron skillet. It has crispy edges, a soft middle, and goes perfectly with brisket, ribs, pulled pork—or just a pat of butter and honey.
Servings: 8 servings
Calories: 265kcal
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!
Video
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
Calories: 265kcal | Carbohydrates: 35g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 347mg | Potassium: 136mg | Fiber: 2g | Sugar: 8g | Vitamin A: 147IU | Vitamin C: 0.1mg | Calcium: 131mg | Iron: 2mg
