Smoked Cheddar & Jalapeño Cornbread

Jump to recipe

Why Smoked Cornbread Belongs at Every Cookout 

Smoked Cheddar & Jalapeño Cornbread is the perfect sidekick to any BBQ spread. Its smoky aroma, creamy cheddar, and spicy jalapeños create a flavor-packed bite that complements smoked meats like ribs, brisket, or pulled pork. Baked in a preheated cast iron pan on the Kamado Joe® at 350°F, then finished at 450–500°F, this cornbread develops a golden, slightly crispy crust and a tender, moist interior. Whether you're hosting a backyard cookout or a game day gathering, this Smoked Cheddar & Jalapeño Cornbread adds a bold, smoky twist to your meal.

How to Infuse Bold Flavor Using the Big Joe® Konnected Joe™ Digital Charcoal Grill and Smoker

The Big Joe® Konnected Joe™ Digital Charcoal Grill and Smoker makes it easy to take your Smoked Cheddar & Jalapeño Cornbread to the next level. With precise digital temperature control and real-time monitoring through the Konnected app, you can maintain the perfect smoking environment for tender, flavorful cornbread every time. Using hardwood charcoal, the grill infuses a rich, natural smoke that complements the cheddar and jalapeños, creating a bold, savory flavor you simply can’t achieve in a conventional oven. Whether you’re a seasoned pitmaster or just getting started, the Big Joe® Konnected Joe™ makes adding that signature smoky depth to your cookout sides effortless and consistent.

Pro Tips for Perfectly Moist, Cheesy, and Spicy Cornbread Every Time

Getting the perfect Smoked Cheddar & Jalapeño Cornbread doesn’t have to be tricky. Follow these pro tips to ensure every batch is moist, cheesy, and bursting with flavor:

  • Use a cast iron pan – it distributes heat evenly, giving your cornbread a golden, crispy crust while keeping the center tender.
  • Don’t overmix the batter – gently fold in the cheddar and jalapeños to avoid a dense texture.
  • Preheat the smoker – ensure your Big Joe® or Kamado Joe® is at the right temperature (350°F for baking, finishing at 450–500°F) for consistent cooking.
  • Layer flavors – add a touch of butter or smoked paprika to enhance the smoky, savory notes.
  • Test for doneness – insert a toothpick in the center; it should come out clean or with a few moist crumbs for the ideal texture.

par Oded Eshel

Smoked Cheddar & Jalapeño Cornbread

Portions: 8 people
Niveau:
Débutant:
Méthode:
Fumé
Nourriture:
Entrée
|
Garnitures

Ingredients

  • Main

Instructions

  1. 01

    Stabilize the Kamado Joe at 350F set for indirect heat. Place cast iron or baking pan in the grill for ten minutes to preheat, this will help with browning the crust.

  2. 02

    Mix together the dry (cornmeal, flour, sugar) ingredients and set aside. Mix together the wet (eggs, buttermilk, butter) ingredients and whisk well. Pour the wet ingredients into the dry ingredients and mix.

  3. 03

    Add in the cheddar cheese/jalapeños and stir until combined, but don’t over mix.

  4. 04

    Bring out the preheated cast iron pan (caution it will be hot, use gloves) and rub with butter to prevent sticking. Pour batter into the pan.

  5. 05

    Optional, sprinkle the top with more shredded cheese and sliced jalapeños for a better presentation.

  6. 06

    Cook in the Kamado Joe for 30 minutes, then increase the temperature to 450-500F for about five to ten minutes to brown the top.

  7. 07

    Cornbread is fully cooked when a toothpick placed in the center of the pan comes out clean. Let cool for 10-15 minutes, serve with butter and enjoy!

Recettes Kamado Joe

Créer quelque chose d'imprévu

Voir toutes les recettes