Smoked Corn Bread in a Cast-Iron

You haven't truly lived until you've bitten into a slice of homemade, smokey cornbread, hot from the oven and slathered in butter. You might be saying, "But Adam, cornbread's cornbread, right?" Wrong, friend. A proper cornbread made in a cast-iron skillet is the difference between a soggy sandwich and a gourmet panini.

The thing about cornbread is it's as American as, well, corn. With Native American roots, this golden delight has been filling bellies long before the first hipster thought, "You know what would make this chili better? A side of artisanal cornbread." But let's talk about the smoke, because this isn't your grandma's sweet, cake-like cornbread. We're talking about giving this humble bread a smokey edge that’ll bring tears to a pitmaster’s eyes.

So, here’s the sell. Making smokey cornbread at home isn't just about the rich, golden slices of heaven you'll pull from the oven. It's about the intoxicating smell that fills your home as it bakes, the sizzle as the batter hits the hot cast-iron skillet, the satisfaction of cutting into a perfectly baked loaf. It's also a show of respect for the humble origins of this truly American food. No preservatives, no additives, just good ol' fashioned baking magic. Smoke 'em if you got 'em, folks. 🤘🏼Adam

Yield: 10-12 slices of cornbread

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Smoked Corn Bread In A Cast-Iron

Ingredients

Corn Bread

• 2 cups Cornmeal (260g)
• 1 cup All-purpose (145g)
• 1/2 cup Brown Sugar (90g)
• 1/4 tsp Baking Soda (2g)
• 1/4 tsp Baking Powder (1g)
• 1/2 tsp Kosher Salt (2g)
• 1 stick Unsalted Butter, melted (114g)
• 1/4 cup Smoked Olive Oil (50g)
• 2 Eggs
• 1 Egg Yolk
• 1 1/2 cups Full-fat Buttermilk, smoked (400g)
• 1/2 cup Heavy Cream (110g)

Smoked Honey Butter

• 1 cup (2 sticks) unsalted butter, softened
• 1/4 cup honey
• 1 teaspoon liquid smoke
• 1/2 teaspoon salt (optional, adjust to taste)

Instructions

Smoked Cornbread

1. Preheat the oven to 400F.
2. Pour the buttermilk, cream, butter and olive oil into a shallow tray wider than it is tall. Whisk thoroughly, then add the liquid mixture to either a cold smoker or smoke with with a smoking gun then cover the top with plastic and let steep until for 15 minutes, or until the smoke dissipates.
3. Combine the cornmeal, flour, brown sugar, baking soda, baking powder in a bowl and set aside.
4. In another bowl, beat the eggs and egg yolk then pour in the smoked buttermilk mixture in with them.
5. Pour the dry cornmeal mixture on top of the wet buttermilk mixture and stir with a rubber spatula until a smooth-ish batter is formed. Don’t over mix, a few lumps in the batter are okay.
6. Pour the batter into a generously buttered 10 inch cast-iron and bake for 25-30 minutes, or until the cornbread passes the “toothpick test.”

Smoked Honey Butter

1. In a mixing bowl, add the softened butter, honey, liquid smoke, and salt (if using).
2. Using an electric mixer or a whisk, beat the ingredients together until well combined and creamy. The butter should become light and fluffy.
3. If you have a smoker, preheat it to a low temperature (around 225°F or 107°C). If you don't have a smoker, you can create a stovetop smoker by using a smoking gun or by placing wood chips in a foil packet on the stove over low heat.
4. Once the smoker is ready, place the softened butter mixture in a heatproof dish or container. If using a stovetop smoker, place the dish/container inside the smoker or on the stovetop near the wood chips.
5. Close the smoker or cover the dish/container with a lid or foil to trap the smoke.
6. Allow the butter to smoke for about 30 minutes to an hour, depending on your desired level of smokiness. You can taste test along the way to achieve the desired flavor.
7. Once the butter has absorbed the desired amount of smoke, remove it from the smoker or stovetop smoker and let it cool to room temperature.
8. Transfer the smoked honey butter to an airtight container or shape it into a log using plastic wrap. Refrigerate until firm, about 1-2 hours.
9. Serve the smoked honey butter chilled or at room temperature. It can be spread on bread, biscuits, cornbread, pancakes, waffles, or used as a flavor enhancer for grilled meats and vegetables.

Adam's Notes

• The addition of both baking soda and baking powder allows for a bit of extra leavening and browning for color.
• Feel free to repeat the smoking process or elongate it for an even smokier flavor.
• Over-mixing the batter agitates the flour and can form gluten. Gluten is responsible for giving structure and strength to bread which we don’t necessarily want to much of. We’re going for a tender, soft cornbread, not a chewy one.
• If you prefer a stronger or milder smoky flavor, you can adjust the smoking time accordingly. Also, feel free to adjust the amount of honey and salt to suit your taste preferences.