Skillet Cornbread Recipe on the Grill

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4.75 from 8 votes

Skillet Cornbread Recipe on the Grill

Grilled Cornbread in a cast iron skillet with green chilies and cinnamon topped with smoked honey drizzle.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: American, barbecue, bbq

Servings: slices

Author: Mary Cressler

Cost: $10.00

Equipment

10-inch cast iron skillet

Ingredients

1 1/4 cups cornmeal (gluten free)
3/4 cups all purpose flour, (we used Bob's Red Mill gluten free 1 to 1 baking flour)
2 tablespoons cane sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1 cup buttermilk
2 eggs
1 4-oz can green chilies
4 tablespoons butter, melted (the butter should be separated, half of it melted for the batter, half of it for hot skillet)
4 tablespoons butter, room temperature
3 tablespoons smoked honey (regular honey works well too)

Instructions

Preheat the grill to 425 degrees Fahrenheit using two zone method or on indirect heat. Place 10-inch cast iron skillet in the grill to get hot while the grill heats up.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, and cinnamon and mix. In a separate bowl combine buttermilk, eggs, green chilies, and half a stick of melted butter and mix.
Slowly add the dry ingredients into the wet ingredient bowl while stirring. Once all the dry ingredients are in the bowl, mix a few more turns to remove any lumps. Don't over mix.
In the preheated cast iron pan, add the remaining half stick of butter and stir to coat the entire pan and sides. The pan will be hot (so use a glove or thick towel). We use a towel to do this by hand by moving the pan around in a circular motion. Pour the batter into the pan and then grill for 30-40 minutes.
The cornbread is done when you insert a toothpick or knife into the center of the cornbread and it comes out clean. Immediately drizzle the honey over the cornbread as it cools. Let cool for at least 10 minutes before cutting into the cornbread.

Notes

Flour substitutes: This recipe works well with regular all purpose flour as well as gluten free flour (make sure to use a 1:1 all purpose mix if going for gluten free).

No Buttermilk? Add 1 tablespoon of distilled vinegar to 1 cup of whole milk and mix together and let it sit 10 minutes.

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