Grilled Cornbread with Jalapeno Honey Butter

Boy, where have I been that I haven’t grilled cornbread until now? Grilling adds a nice lightly smoky flavor, but more importantly it adds a terrific crunch. Add in spicy and sweet jalapeno honey butter and you have some fantastic tasting cornbread. I’m not sure I’ll ever eat ‘normal’ cornbread again.
I started with a big pan of already-baked thick (I used two packages of Jiffy) cornbread. You can also make muffins. You do have to be careful handling the cornbread on the grill since it will want to fall apart on you. The moister and thicker your cornbread is, the less problems you’ll have.

You can make extra of the jalapeno honey butter and keep it on hand for more than just cornbread (I recommend it on biscuits!). It’s delicious and not overwhelmingly hot.

Did you know you can also grill macaroni and cheese? It’s crazy good too!

5 from 1 reviews
Grilled Cornbread with Jalapeno Honey Butter
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 batch your favorite cornbread (I use Jiffy)
  • 1/2 cup unsalted butter
  • 1 (4 ounce) can fire-roasted jalapenos (you can substitute a finely-minced fresh jalapeno (roast it first for even more flavor) that has been seeded)
  • 2 tablespoons honey
Instructions
  1. Cook the cornbread per package instructions. You can use squares or muffins.
  2. Fire up your grill for direct cooking.
  3. Melt the butter and stir in the jalapenos and honey.
  4. Brush cornbread liberally on all sides with the butter mixture.
  5. Place onto the grill over direct heat for 3 minutes until grill marks start to appear.
  6. Carefully flip and grill on the other side.for 3 more minutes.
  7. Serve hot with any remaining butter.

Cornbread on the Char-Broil Big Easy

I love the cooking rack I picked up for my Char-Broil Big Easy. It gives me up to 6 racks of cooking at once. And as a bonus, I discovered that I can fit 9″ pie pans onto the rack. Now I can make a whole bunch of things I couldn’t (easily) cook before. Like cornbread. And in my case, not just any cornbread. No. Over-the-top yummy Fat Johnny’s cheesy cornbread.
Cornbread on the Char-Broil Big EasyYou can use any cornbread recipe you want on the Char-Broil Big Easy. Fill the pans about halfway (as you can see on the left in the picture above). If you’re cooking just a pan or two keep your pans at the bottom of the rack. If you put pans to the top of the rack you might have to rotate them from top-to-bottom to get them to all cook in the same time, or, just remove the done ones as they finish and return the rack to the cooker. Use a toothpick to determine doneness. If it slides into cornbread and comes out clean, the cornbread is done.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Cornbread on the Char-Broil Big Easy
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
You'll need the Char-Broil Big Easy Cooking Rack plus 9" pie pans (2 per cornbread batter batch). Make sure that your pans will fit into the rack before beginning.
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Make your cornbread batter just as you normally would
  3. I found that a normal cornbread batter recipe fits two 9" pans perfectly. Divide the batter between the pans and place the pans into the cooking rack.
  4. Lower rack into the Big Easy.
  5. Start checking for doneness (particularly on the lower pans) after the usual cornbread cooking time, 15-20 minutes. Check for doneness by inserting a toothpick into the center of each pan. If the toothpick is clean when you remove it the cornbread is done. Note: You might have to remove some pans before others.

Fat Johnny’s Cheesy Cornbread

Chez John (aka Fat Johnny) turns out some mighty darned good grub (check out his awesome blog at Fat Johnny’s Front Porch). Like this cheesy cornbread. We absolutely love the addition of sweet corn to cornbread. The cornbread cooks up perfectly. Soft and moist with an incredible cheesy flavor.
Fat Johnny's Cheesy CornbreadJust about anything can be added to this (or any cornbread) recipe. Try finely chopped cooked Mexican chorizo. Or ham or bacon. Or broccoli. Really, anything.

We cooked the cornbread in round pans, but of course you can use muffin tins instead. Note that it’ll probably be done sooner in tins, so keep an eye on it after about 15 minutes of cooking.

Fat Johnny's Cheesy Cornbread
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon Kosher salt
  • 2 tablespoons sugar
  • 1 cup corn kernels (fresh or canned, drained)
  • 1 egg, beaten
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup fine diced sweet onion
  • 1 cup, plus more, buttermilk
  • 1 cup shredded cheddar
Instructions
  1. Preheat your oven to 375 F.
  2. Set out two medium bowls.
  3. In one bowl, gently stir together all of the wet ingredients.
  4. In the other bowl stir together the dry ingredients.
  5. Fold the wet ingredients into the dry, forming a batter. If it's too clumpy add more buttermilk, a little at a time, and stir.
  6. Pour batter into a muffin tin or pie pan.
  7. Bake 15-20 minutes or until a toothpick inserted into the middle comes out clean.

 

Skillet Cornbread Pizza

This is my take on a great recipe for skillet cornbread pizza from Martha White. Sure, it’s not really a pizza, but it has the flavors of one.

Skillet Cornbread PizzaYou get a good little crunch off the cornbread if you let it get good and browned (not burned!) on the sides and bottom.

Skillet Cornbread Pizza
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 large egg
  • 3/4 cup milk
  • 2 tablespoons oil
  • 1 (6 ounce) package Martha White cornbread Mix
  • 1/2 tablespoon Creole seasoning (optional)
  • 1 cup green bell pepper, chopped
  • 1/2 cup white onion, chopped
  • 1 clove garlic, minced
  • 6-8 ounces sliced pepperoni, chopped
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 cup pizza sauce, warmed (use an 8 ounce can of pre-made or use our Creole meatball sauce)
Instructions
  1. Preheat oven to 400 F.
  2. Beat the egg in large bowl.
  3. Add the milk, oil, cornbread mix, and Creole seasoning and stir until smooth, like a pancake batter.
  4. Stir in the remaining ingredients except the sauce.
  5. Pour mixture into a 8-9" cast iron skillet and spread out evenly with a spatula.
  6. Bake 20-30 minutes or until the cornbread is done and is golden brown.
  7. Serve with warm sauce for dipping or drizzle the sauce over top.

 

Mexican Cornbread Salad

I admit it, I was a bit skeptical when I read over this recipe for Mexican cornbread salad for the first time. Cornbread? Good. Ranch dressing? Good. Cornbread and Ranch dressing? Hmmmm. Not so sure. But, it really came out very good.Mexican Cornbread SaladI’d add some pickled jalapenos depending on who you’re serving this too, or add some  Creole seasoning to the Ranch before using it. But, that’s just me.

Mexican Cornbread Salad
Author: 
Recipe type: Side
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 1 (8 1/2 ounce) package dry corn bread mix
  • Milk and eggs to make corn bread (depending on the mix you're using)
  • 1 (4 ounce) can chopped green chile peppers
  • 2 (16 ounce) cans pinto beans, drained
  • 1 (16 ounce) bottle Ranch salad dressing
  • 1 green bell pepper, chopped
  • 2 (15 1/4 ounce) cans whole kernel sweet corn, drained
  • 2 tomatoes, chopped
  • 6 slices thick-cut bacon, cooked,drained, crumbled
  • 8 ounces extra sharp Cheddar cheese, shredded
  • 1 bunch green onions, chopped
Instructions
  1. Make the cornbread batter per package instructions. Stir in the green chiles and bake as directed. Let cool.
  2. In a glass bowl, crumble half of the cornbread. Spread out evenly.
  3. Add layers of the following: 1 can of beans, 1 cup dressing, 1/2 of the green bell pepper, 1 can of the corn, 1 tomato, 1/2 of the bacon, 1/2 of the cheese and half of the green onions.
  4. Repeat with another layer, starting with a layer of the remaining cornbread.
  5. Cover and refrigerate for at least 2 hours before serving.

 

Easy Baked Beans and Smoked Sausage

We had one of those odd cool days the other day. Not too cool, but enough to put me in nesting mode. And that means stick-to-your-ribs food for dinner. So I threw together something super simple – easy baked beans and smoked sausage with a little corn bread on the side.Easy Baked Beans and Smoked SausageI’ll be making this again this fall. As much as I hate to kiss summer goodbye, I sure love those fall meals.

Easy Baked Beans and Smoked Sausage
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound smoked sausage (kielbasa works fine too), cut into 1/2" thick coins
  • 1/2 medium white onion, chopped
  • 1/2 green bell pepper, chopped
  • 1 jalapeno peppers, diced
  • 1 (55 ounce) can Bush's Baked Beans
  • 1 (8 ounce) can of pineapple chunks, drained
  • 1 cup brown sugar
  • 1 cup ketchup (plus more)
  • 1 tablespoon dry mustard
Instructions
  1. Preheat oven to 350 F.
  2. Lightly brown the sausage in a Dutch oven or large skillet. Remove
  3. Saute the onion, bell pepper and jalapeno pepper until tender.
  4. Combine the beans, pineapple, brown sugar, ketchup and dry mustard in a large bowl. Stir in the sausage, peppers, onion, and jalapeno. Pour into a 9x9 baking pan.
  5. Bake for 1 hour. Check and stir after 30 minutes. If the mixture is too dry, add a few squirts of ketchup, stir, and continue baking.