I made a big ole pot of chili. I needed some cornbread. But not any ordinary cornbread. No, I wanted something different, with a bit of a kick to stand up to the definitely-kickin’ chili. This chipotle cornbread stepped up to the challenge in a big way. A hint of heat and a heat of smokiness. And the perfect texture to boot. Perfect for crumbling into my chili.
Make sure that your buttermilk is super cold and that the melted butter has cooled before adding it to the buttermilk. The two will form an curd-looking mixture. Do not over mix it. You want a little texture to your chipotle cornbread.
For even more of a spicy kick add a fire-roasted diced jalapeno or two to the batter. For a bit more smokey flavor, use a shredded smoked cheddar cheese (I smoke my own cheese. It’s awesome!).
Also try my grilled jalapeno honey butter cornbread.
Servings 6 servings
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 chipotle pepper minced
- 1 tablespoon adobo sauce
- 1 tablespoon honey
- 2 large eggs
- 4 tablespoons butter melted
- 1 cup extra sharp cheddar cheese shredded
Preheat oven to 350 F. Spray a round pie pan or 8" x 8" baking dish with non-stick spray.
In a large bowl combine the cornmeal, flour, baking powder and salt.
In another bowl combine the buttermilk, adobo, honey, eggs, chipotle pepper and butter. Add to the dry ingredients and stir until smooth and combined.
Fold in the cheese.
Pour batter into the pan and bake for 25 minutes or until done. Let rest 10 minutes before slicing and serving.
Boy, where have I been that I haven’t grilled cornbread with jalapeno honey butter 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. For a little more mellow pepper flavor, try my grilled cornbread with Hatch chili honey butter. My chipotle cornbread recipe also works well on the grill.
Did you know you can also grill macaroni and cheese? It’s crazy good too!
Grilled Cornbread with Jalapeno Honey Butter
Servings 6 -8 servings
- 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
Cook the cornbread per package instructions. You can use squares or muffins.
Fire up your grill for direct cooking.
Melt the butter and stir in the jalapenos and honey.
Brush cornbread liberally on all sides with the butter mixture.
Place onto the grill over direct heat for 3 minutes until grill marks start to appear.
Carefully flip and grill on the other side.for 3 more minutes.
Serve hot with any remaining butter.
I love the cooking rack I picked up for my 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 on the Char-Broil Big Easy. And in my case, not just any cornbread. No. Over-the-top yummy Fat Johnny’s cheesy cornbread.
You 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, you can 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.
You can also bake pizzas in your Big Easy using a store-bought pre-made crust.
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
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.
Fire up your Big Easy.
Make your cornbread batter just as you normally would
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.
Lower rack into the Big Easy.
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.
Chez John (aka Fat Johnny) turns out some mighty darned good grub (check out his awesome blog at Fat Johnny’s Front Porch). Like his Fat Johnny’s 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.
Just about anything can be added to Fat Johnny’s cheese cornbread. 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. The cornbread might cook quicker in tins, so keep an eye on it after about 15 minutes of cooking.
Fat Johnny's Cheesy Cornbread
Servings 6 -8 servings
- 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
Preheat your oven to 375 F.
Set out two medium bowls.
In one bowl, gently stir together all of the wet ingredients.
In the other bowl stir together the dry ingredients.
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.
Pour batter into a muffin tin or pie pan.
Bake 15-20 minutes or until a toothpick inserted into the middle comes out clean.
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. It’s a really fun twist on the ‘usual’ pizza. You can add pretty much the same ingredients you’d find on any pizza. Since there’s no sauce on top, just serve the slices with a little (warmed) pizza sauce on the side for dipping.
You 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 is a really tasty alternative to boring frozen pizza night!
Also try my pizza skillet bake.
Skillet Cornbread Pizza
- 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)
Preheat oven to 400 F.
Beat the egg in large bowl.
Add the milk, oil, cornbread mix, and Creole seasoning and stir until smooth, like a pancake batter.
Stir in the remaining ingredients except the sauce.
Pour mixture into a 8-9" cast iron skillet and spread out evenly with a spatula.
Bake 20-30 minutes or until the cornbread is done and is golden brown.
Serve with warm sauce for dipping or drizzle the sauce over top.
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. But the two together? Hmmmm. Not so sure. But, it really came out very good. Why was I such a skeptic? Every bite has all of my favorite flavors. Depending on who you’re serving this Mexican cornbread salad to, I’d add some pickled jalapenos , or add some Creole seasoning to the Ranch before using it. But, that’s just me. I like a little spicy kick to my dishes. Not too much, though.
For the cornbread mix I like to use Jiffy. But your favorite brand will work just as well, too.
Also try my quick and easy taco salads.
Mexican Cornbread Salad
Servings 8 -10
- 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 to matoes chopped
- 6 slices thick-cut bacon cooked,drained, crumbled
- 8 ounces extra sharp Cheddar cheese shredded
- 1 bunch green onions chopped
Make the cornbread batter per package instructions. Stir in the green chiles and bake as directed. Let cool.
In a glass bowl, crumble half of the cornbread. Spread out evenly.
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.
Repeat with another layer, starting with a layer of the remaining cornbread.
Cover and refrigerate for at least 2 hours before serving.
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.I’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 not only fills you up, it’ll keep you warm on those cool fall days for sure.
Also try my easy-to-make cowboy beans.
Easy Baked Beans and Smoked Sausage
- 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
Preheat oven to 350 F.
Lightly brown the sausage in a Dutch oven or large skillet. Remove
Saute the onion, bell pepper and jalapeno pepper until tender.
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.
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.