Overview
Savory, crisp‑crusted cornbread baked in a preheated cast‑iron skillet on a clean‑burning pit. Gentle pecan smoke and hot iron give you smoke perfume, not ashtray bitterness.
Ingredients
- 2 tbsp (28 g) bacon fat, lard, or neutral oil (for the skillet)
- 1 1/4 cups (190 g) medium‑grind yellow cornmeal
- 3/4 cup (95 g) all‑purpose flour
- 1 tbsp (12 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1 tsp (6 g) kosher salt
- 2 tbsp (25 g) sugar (optional, for a lightly sweet edge)
- 1 1/4 cups (300 ml) buttermilk, room temperature
- 2 large eggs (about 100 g), room temperature
- 4 tbsp (56 g) unsalted butter, melted and slightly cooled
- Optional add‑ins: 1–2 minced jalapeños (15–30 g); 1 cup (150 g) corn kernels; 3 oz (85 g) shredded sharp cheddar
Equipment
- 10 in (25 cm) cast‑iron skillet with lid or foil
- Smoker, kettle, or pellet grill capable of 350–400°F (177–204°C)
- Instant‑read thermometer
- Heat‑resistant gloves
- Mixing bowls and whisk
- Rubber spatula
- Kitchen scale or measuring cups/spoons
Wood
Pecan
Time & Temp
Time & Temp
Smoke temp: 375 °F (191 °C)
Target internal: 202 °F (94 °C)
Approx duration: 0.6 hours
Why Cornbread Belongs on the Pit
Cornbread loves high heat and fat‑polished iron. A smoker or kettle running hot gives you a crisp, browned crust and a hint of smoke that plays well with brisket, ribs, and greens. The key is clean combustion and a short, hot bake so you capture aroma without the stale, ashy notes that come from smoldering fires.
Clean Smoke, Not Soot: Fire Setup
Run the pit at 350–375°F (177–190°C) with the exhaust wide open and the intake set for a small, lively fire. Add one modest chunk of pecan—or a thin split of post oak—once your fire is burning clean and you see thin blue smoke. Avoid damp wood, water pans, and smoldering chips; cornbread is porous and will absorb off aromas quickly. Preheat the empty skillet with a spoon of fat in the pit so the batter sears on contact and spends less time in smoke.
Batter and Skillet Prep
Use room‑temperature dairy and eggs to prevent a dense crumb. Whisk dry ingredients separately from wet, then combine quickly to avoid overdeveloping gluten; a few small lumps are fine. Keep sugar minimal for a Texas‑leaning, savory profile. Meanwhile, place the cast‑iron skillet with bacon fat or oil on the grate during preheat until the fat shimmers. A ripping‑hot pan delivers the crackling crust that defines great cornbread.
The Cook: Temps, Timing, and Rotation
Stabilize the pit at 350–375°F (177–190°C). Carefully remove the preheated skillet, swirl to coat, and pour in the batter—it should sizzle. Return to the pit, uncovered, and bake 30–40 minutes. Rotate the skillet halfway through to even out hot‑spot browning. If your fire is running a touch smoky, tent the skillet loosely with foil after the first 15–20 minutes to finish with heat rather than additional smoke.
Doneness and Rest
Cornbread is done when the center reads 200–205°F (93–96°C) on an instant‑read thermometer, the edges are deep golden and have pulled about 1/4 in (6 mm) from the pan, and a toothpick in the center comes out with a few moist crumbs. Remove to a rack, loosen the edges, and rest 10 minutes before inverting or slicing. Resting longer than 20 minutes in the hot pan can steam the crust and soften it.
Wood Choice and Flavor Control
Pecan is ideal: mild, round, and slightly sweet. Post oak works if you keep the fire clean and the cook time tight. Fruit woods like apple are fine but can read faint at high heat; use a slightly larger chunk if desired. Skip mesquite—it’s too aggressive for a quick bread and can turn bitter in minutes if the fire dips into smolder.
Variations Without Overpowering Smoke
For jalapeño‑cheddar, fold in 1–2 minced jalapeños (15–30 g) and 3 oz (85 g) sharp cheddar just before pouring the batter, then bake as directed. For sweet‑corn variation, add 1 cup (150 g) thawed kernels and reduce buttermilk by 2 tbsp (30 ml) to keep the batter from running. In all cases, keep the same pit temperature and doneness checks; the goal is a quick bake and restrained smoke.
Food Safety and Storage
Handle eggs and dairy with clean hands and utensils, and don’t reuse bowls or tools that touched raw batter without washing. Use heat‑resistant gloves when moving the skillet; the handle stays dangerously hot. Cool cornbread to room temperature, then wrap. Store at room temp up to 2 days (cool kitchen) or refrigerate up to 4 days; reheat to 165°F (74°C) before serving. Don’t leave cut cornbread exposed on a warm patio table for hours—wrap it or bring it inside.
Troubleshooting Stale or Bitter Notes
If you taste ash or bitterness, your fire likely smoldered. Start with fully lit coals, use dry wood, and keep the exhaust wide open. Preheat the skillet so the batter sets fast and reduces time in smoke. If your cooker trends smoky, add the wood chunk only after the skillet and batter go in, and tent the pan halfway through the bake. Clean grates and a wiped skillet (no rancid oil) also prevent off flavors.
Notes
- Preheat the empty skillet with fat 10–15 minutes; batter should sizzle on contact.
- Use one modest wood chunk (fist‑size) for mild aroma; add only after the fire is clean.
- Rotate the skillet halfway through to counter hot spots on offsets and kettles.
- If the top browns before the center hits 200°F (93°C), tent loosely with foil and continue.
- Don’t cut in the pan—invert to a board to preserve the crust and your seasoning.