I decided while Mrs. G’s chicken chili was cooking away that I wanted some cornbread to go along with it. I’m not particularly fond of cornbread that has a sweet flavor. No, I like mine to have just a bit of heat…..and maybe some cheese (don’t worry, this does not have a bunch of heat, but if you want more, sub in jalapenos for the green chiles). While we were sitting on the back patio, listening to the rain come down, I was pondering if I really wanted to make cornbread when I spotted my Egg. Making cornbread on the Egg has been something I’ve been wanting to try for awhile…why not attempt it now while Mrs. G already has dinner covered?
- 1 cup cornmeal
- 1/3 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup milk
- 1 egg beaten
- 3 Tbsp vegetable oil/shortening
- 4.5 oz can chopped green chiles
- 1/2 cup shredded cheddar cheese
- small can of cream corn
- Preheat oven (or BGE or Grill) to 450F. (If using an Egg, you are going to want to use the placesetter legs down and when you cook the cornbread, you are going to want to set the skillet on the 3 green feet that came with you egg. If using a grill, set it up for indirect cooking)
- Add a tbsp or two of oil to an 8″ cast iron skillet and pre-heat in oven while mixing the ingredients for the cornbread
- Mix dry ingredients in a bowl.
- Whisk together 1 egg, milk and vegetable oil/shortening in a separate bowl. Add egg mixture to the dry ingredients.
- Add 1/2 cup shredded cheddar cheese and diced green chiles and stir until well mixed.
- Carefully pour the cornbread mixture into the hot cast iron skillet. You should hear it begin to sizzle. This means you are going to have a nice crust on the bottom of your cornbread.
- Cook the cornbread for 20 -25 minutes, or until a toothpick inserted in the center comes out clean.
- Slice the cornbread, slather with butter and enjoy.
Mmmmm….love me some cornbread and cooking it on the Egg, while not necessary, sure was fun (I’ve been doing this in the oven for years). Will I do it again on the Egg? Possibly, especially if it’s the middle of the summer and I don’t want to turn on the oven and heat up the house. Go ahead and take this recipe and make it your own. Switch up the cheese if you want to or have a favorite. Sub in jalapenos or other peppers if you want to play around with the heat level. Just be sure to come on back, let me know what ya tried and how it worked out for ya.