This summer has been incredibly hot already. Usually, we don’t see these types of temperatures until around August. With the hot temperatures, we haven’t been outside grilling as much as normal. But, we’ve been craving some good BBQ, and when it’s hot out, we like to do longer cooks so we don’t have to constantly babysit the grill. We set the temperature and let it ride. I decided to smoke some ribs on our kamado-style grill, and what else goes with BBQ? Cornbread! Making cornbread usually involves the oven, which in-turn heats up the house, and who wants to heat up the house when it’s already in the 90s with heat indexes in the 100s? Not me! The cool thing about our kamado-style grill is that it can also work like an oven when it’s setup for indirect heating! I was able to bake the cornbread right outside on the grill! And guess what? IT WAS AMAZING!
Now I didn’t make any average cornbread, I made a jalapeno cornbread! It is sweet, spicy, and buttery. I couldn’t wait for Jon to come home from work to try it! He was lucky to make it home before I ate all of the jalapeno cornbread; I couldn’t stay out of it!
Ingredients:
1 box Jiffy Corn Muffin mix
14.75 oz can cream corn
1 egg
½ stick unsalted butter, melted
1/3 cup milk
1-2 tbsp diced pickled jalapeno
Set up grill for indirect heating according to your grill’s manufacturer’s instructions and preheat to 400 degrees Fahrenheit. (You can also use a regular oven, just preheat to 400 degrees Fahrenheit if you’re going that route.)
In a mixing bowl, combine the corn muffin mix, cream corn, egg, half of the melted butter, milk, and jalapenos. Stir to combine.
Prepare the baking pan by brushing it with the other half of the melted butter. (If you have butter leftover, just pour the rest into the batter.) I used a cast-iron biscuit pan, but use something that is safe for the grill.
Pour the batter into baking pan, about 2/3 from the top. Bake indirect on the grill at 400 degrees Fahrenheit for about 15-20 minutes, or until a toothpick comes out clean when inserted into the center of the cornbread. Keep in mind that you may have to rotate the pan halfway through cooking if the grill has any hotspots or cold spots (just remember to use your oven mitts, as the pan will be hot!)
Allow the jalapeno cornbread to cool, then remove from the baking pan using an offset spatula. Serve the jalapeno cornbread with honey, honey-butter, butter, or just plain, by themselves (they’re delicious just on their own!). The jalapeno cornbread had me doing my happy dance!
