Smoked Cheddar & Jalapeño Cornbread | Kamado Joe | Big Joe Backyard BBQ

smoked cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: regular cheddar

Reduced-fat cheese lowers calories while regular cheddar is more affordable.

buttermilk

🥗Healthier: milk + vinegar

💰Cheaper: milk

Milk + vinegar mimics buttermilk's tang without extra cost.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers are milder, while green bell peppers are more budget-friendly.

Preheat the Kamado Joe to 350°F (with ceramic deflector plates for indirect heat).

Preheat the cast iron pan for about 15-20 minutes.

In a bowl, whisk together 2 cups of self-rising flour, 2 cups of self-rising cornmeal, and 3 tablespoons of sugar.

In a separate bowl, whisk 4 eggs and 3 cups of buttermilk together.

Add 2 sticks of melted butter to the wet mixture and whisk until combined.

Pour the wet mixture into the dry ingredients and mix well.

Fold in 3 cups of cheddar cheese and 2 diced jalapeños, mixing lightly.

Grease the preheated cast iron pan with butter.

Pour the batter into the greased pan and top with more shredded cheddar and jalapeño slices.

Bake for 30 minutes at 350°F, then increase temperature to 450°F for an additional 5 minutes.

Check doneness with a toothpick; if it comes out clean, the cornbread is done.

Let the cornbread cool for about 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens