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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.