1 cup corn meal
1 cup A.P. flour
4 teaspoons baking soda
3 Tbsp sugar
1 egg
1 cup milk
1/4 cup sharp cheddar grated
3 small japs, diced fine
1 Tbsp Kosher
Nice looking cornbread. I have smoked cornbread with pretty good results. I used a muffin pan so it was smaller portions. I put the pan on the top rack in my offset near the firebox so it got some good heat.
KCBS/CBJ #56408
"Sticks and stones will break your bones, but words will always teach you." -Shihan
Hmm..sooo you put it in "raw" then? That sounds good! I'd imagine the 350-ish by the firebox would be plenty for muffin sized breads.
Yeah I put it in "raw" and baked it in the smoker. It actually browned up pretty good on the top. Eating it right away the smoke flavor was subtle but eating the next day it was stronger..but not overpowering. I posted it on smf a while back-probably lost though.
KCBS/CBJ #56408
"Sticks and stones will break your bones, but words will always teach you." -Shihan
A little tip; Heat that CI on the stove top with veg oil or bacon grease ( just enough to cover the bottom and sides (( swirl it)) when you add your batter it will sizzle and just toss it in your preheated oven.
A little tip; Heat that CI on the stove top with veg oil or bacon grease ( just enough to cover the bottom and sides (( swirl it)) when you add your batter it will sizzle and just toss it in your preheated oven.
Ahhh I poured it in cold... altho the bottom was well browned, as I mentioned it was a bit "loose". Hard to butter up with even warm butter.
Also Rich, I love to glaze my cornbread with some honey butter towards the end of cooking. I will coat the top heavily with melted honey butter in the final minutes of cooking. Gives a nice look and a bit of flavor.
"I'm the 82nd Airborne, and this is as far as the bastards are going."
PFC Martin, 325th Glider Infantry Regiment, Battle of the Buldge
Comment