Smoked Jalapeno Corn Bread

Breads Side Dish


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  • Three (3) tbsp. cup vegetable oil
  • Two (2) cups plain yellow cornmeal
  • One (1) cup all-purpose flour
  • One (1) tbsp. sugar
  • Two (2) tsp. baking powder
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • One (1) 15oz can cream-style corn
  • One (1) cup whole buttermilk
  • Three (3) large eggs
  • Two (2) jalapenos, one diced finely and the other cut thinly.
  • One (1) cup cheddar cheese, shredded


  • Pour three (3) tbsp. oil into a large cast iron skillet and place into smoker.  Turn smoker on to 400 degrees fahrenheit.
  • In a large bowl, mix cornmeal, flour, sugar, baking soda, baking powder and salt. Stir well
  • In a medium bowl, mix cream style corn, buttermilk, eggs, diced jalapenos, and vegetable oil. Stir well.
  • Fold wet ingredients into your dry ingredients.
  • Pour cornbread mix into your hot cast iron skillet and top with thinly sliced jalapenos. 
  • Close lid and smoke for approx. 25-30 minutes.
  • Pierce cornbread with toothpick.  If toothpick is clean when removed, take cast iron skillet out of smoker, and let cool for 5-8 min.

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