Smoked Cornbread on the Pellet Grill (Cast Iron Skillet Method!) скачать в хорошем качестве

Smoked Cornbread on the Pellet Grill (Cast Iron Skillet Method!)

This easy Smoked Cornbread is made right on your pellet grill in a sizzling hot cast iron skillet. It’s golden, crispy on the outside, and tender on the inside—perfect with brisket, ribs, chili, or just slathered in butter. 🔥 Full Recipe Here: https://www.windingcreekranch.org/smo... 🧾 Ingredients: ▢1 cup yellow cornmeal ▢1 cup all-purpose flour ▢¼ cup sugar ▢1 tablespoon baking powder ▢½ teaspoon salt ▢¾ cup buttermilk (or ¾ cup milk + 2¼ teaspoons vinegar or lemon juice) ▢¼ cup sour cream (or plain Greek yogurt) ▢2 large eggs ▢¼ cup unsalted butter, melted (plus 2 tablespoons for the skillet) ▢¼ cup olive oil 💡 Why You’ll Love It: • Crispy, buttery crust thanks to the cast iron • Smoky wood-fired flavor from your Traeger or Pit Boss • Ready in under an hour • Perfect BBQ side dish or snack 📌 Instructions Preheat your pellet grill to 350°F and place a 10-inch cast iron skillet directly on the grill grates. Add 2 tablespoons of butter to the cold skillet before closing the lid. Let the pan preheat for about 15 minutes, letting the butter fully melt and coat the skillet. This step helps create that signature crispy crust on the bottom of the cornbread and prevents sticking. While the skillet heats, prepare your dry ingredients. In a large mixing bowl, whisk together 1 cup of cornmeal, 1 cup of all-purpose flour, ¼ cup of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt. Mix until well combined and no lumps of baking powder or flour remain. In a separate medium bowl, whisk together your wet ingredients: ¾ cup buttermilk, ¼ cup sour cream, 2 large eggs, ¼ cup melted butter, and ¼ cup of olive oil. Whisk until the mixture is completely smooth and uniform in texture. If your eggs are cold, the melted butter may clump slightly—this is fine and will smooth out in the batter. Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir until everything is just combined. The batter will be thick and spoonable, not thin and pourable like pancake batter. Don't overmix to keep the cornbread tender. Spoon or pour the batter into the hot skillet and spread it out evenly. It should sizzle slightly as it hits the pan—that’s a good sign. Close the lid and smoke the cornbread at 350°F for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Resist the urge to open the lid early; you want to maintain the heat and prevent losing moisture. Once fully cooked, remove the skillet from the grill (use high-heat gloves or oven mitts—it’ll be very hot) and let the cornbread rest for about 10 minutes in the pan. This cooling time helps it set and makes slicing easier. Serve warm, straight from the skillet, or carefully transfer it to a cutting board and slice into wedges. Enjoy! 📺 Don’t forget to subscribe for new recipes every week! #smokedcornbread #pelletgrillrecipes #castironskillet #traegerrecipes #easybbqsides #smokerrecipes