Smoked Cornbread Recipes

JALAPENO CORNBREAD

Steps:

• Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 2 1/4 cups buttermilk, 2 eggs, 1/2 stick melted butter and 1 tablespoon chopped pickled jalapenos; stir into the flour mixture. Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapenos. Bake at 450 degrees F, 20 to 25 minutes.

SMOKED CORNBREAD

Steps:

• Melt 1 tbsp of butter in a small pan and saute the thyme but don't let it burn. Just heat it enough to bring out the flavor and just until the leaves are wilted and soft. Set aside.
• First the dry ingredients: Sift together the cornmeal salt, baking powder, sugar, paprika and flour. Set aside.
• In a mixing bowl, cream the butter and eggs in a mixing bowl using an electric mixer, while simultanously adding in the milk. Once that forms a sauce, using a rubber spatula or wooden spoon, add in the cheddar cheese and fresh thyme folding in gently by hand.
• Pour the entire mixture into a Pyrex baking dish and bake, covered, at 350 for 30 minutes, but check after 20 minutes. It is done when a toothpick stuck into the middle comes out clean.

SMOKED PULLED PORK TOPPED WITH CHOLULA SWIRLED CORN BREAD

Steps:

• Preheat your smoker to 225 degrees F using hickory wood over indirect heat.
• Slather the pork shoulder on all sides with the Cholula original hot sauce and then sprinkle on all sides with the BBQ rub. Place your seasoned roast on the smoker fat side up, preferably in the middle of the grate avoiding any direct hot spots.
• Close the lid and smoke the pork until it reaches an internal temperature of 201 degrees F. This process typically takes 12-15 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder.
• Remove the pork shoulder from the smoker and wrap tightly in foil. Allow the roast to rest for at least an hour before shredding. Pull apart the shoulder, discarding any chunks of fat or gristle.
• Preheat your grill or oven to 375 degrees F.
• Spread about 2 cups of the shredded pork on the bottom of a 12 inch cast iron skillet. Drizzle with the BBQ sauce and Cholula and toss to coat.
• In a large bowl, combine the corn meal, flour, sugar, salt, baking powder, and baking soda. In a smaller bowl, lightly whisk together the eggs, milk, and buttermilk. Gently stir the wet ingredients into the dry ingredients until the flour and cornmeal are just moistened. Slowly stir in the melted butter.
• Pour the cornbread butter over the sauced pulled pork in the skillet and smooth the top with a spatula.
• In a small bowl, combine the 2 tablespoons of melted butter with the tablespoon of Cholula. Spoon the butter mixture over the top of the cornbread in a swirling pattern. Use a toothpick to drag the Cholula butter through the cornbread and create even more swirls.
• Bake the pulled pork topped cornbread for about 45 minutes, or until a toothpick inserted in the center comes out dry. You can start checking your cornbread at 30 minutes to be sure it doesn't overcook.
• Serve warm.

SMOKED SAUSAGE AND CORNBREAD PIE

Steps:

• Brown sausage in skillet.
• Drain and put sausage in greased pie pan.
• Pour drained can of corn over sausage.
• Salt and pepper to taste.
• Prepare corn bread mix according to package directions.
• Pour over sausage/corn mixture.
• Bake at 400° for 25-30 minutes, or until corn bread is golden.