Smoked Mexican Cornbread


Serves: 12
Smoker Temperature: 225 degrees F
Smoking Time: 2-2 1/2 hours
Fuel: 1 1/2 cups apple wood chips soaked in water for 30 minutes, drained, and put in the firebox the same time as the cornbread.
Professional Charcoal Briquettes: Enough for a 3 hour cook. Always preheat the coals in a Charcoal Chimney 30 minutes before you are going to smoke your food. Never add cold coals to your hot coals. Have more hot coals ready for adding as needed.


3 cups all-purpose flour
1 cup yellow cornmeal
1/4 to 1/3 cup sugar
2 tablespoons baking powder
2 teaspoons salt
1/2 teaspoon serrano smoked chili powder
2 cups whole milk
3 large eggs, slightly beaten
2 sticks unsalted butter, softened
4 ounces shredded Mexican cheese
2 medium jalapenos, washed, seeded and diced
1 teaspoon fresh cilantro, chopped
Roasting Red Peppers 

Combine the flour, cornmeal, sugar, baking powder, serrano smoked chili powder and salt in an extra-large bowl. Combine the milk, slightly beaten eggs, and softened butter in a large bowl, mix well. Add the prepared wet ingredients to the dry ingredients and stir together with a wooden spoon until most of the lumps dissolve. Don't over mix! Gently fold in the shredded cheese, diced jalapenos, diced smoked pepper, and the chopped cilantro.

Prepare the smoker to 225 degrees F. Add 1 cup drained apple wood chips when you add the cornbread in the smoker.

Spoon the cornbread mixture into the buttered 13 x 9 x 2 inch pan and let rest at room temperature for about 25 minutes. Smoke the cornbread in the smoker for 1 hour and add the remaining 1/2 cup drained apple wood chips to the smoker.

At two hours, check the cornbread by inserting a toothpick in the middle. if it comes out clean, it is done. If not, cook for 30 minutes and check again. Cook until the toothpick comes out clean. Serve warm.

Roasting Red Peppers

1 red sweet bell pepper

One sweet red bell pepper, washed, and patted dry. Place the whole, cleaned red pepper in a parchment lined, small rimmed baking pan. Bake for 25 minutes, rotating often. The pepper is done when it is wrinkled and slightly charred on each side. Place it in a bowl with cling wrap over it. After if has cooled slightly, remove the outer skin and seeds, dice. Keep in a covered container in the refrigerator for two to three days.

This recipe is from Smokin' Good Eats.


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