Smoked Brown Butter Jalapeño Mozzarella Cornbread
This brown butter jalapeño cornbread is rich, savory, and built for BBQ.Nutty brown butter, real corn flavor, and just enough jalapeño heat make this the perfect side for smoked meats, pulled pork, ribs, or chicken.
Flavors and Footprints
Flavors & Footprints is a food and travel channel focused on bold flavors, smoked BBQ, comfort food, and global inspiration. Through partnerships with premium brands like Maritime Madness and Lumberjack Pellets, I create authentic recipes using real-world ingred
Prep Time:
Total Time:
40 minutes
Yield:
4 servings
Ingredients:
Dry Ingredients
- 1 cup cornmeal
- 1 cup self-raising flour
- 1 tablespoon magic baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- ½ cup brown butter
- 1 can creamed corn (14 oz / 398 ml)
- 2 large eggs
- ¾ cup buttermilk
- 1–1½ cups shredded mozzarella cheese
- 1–2 jalapeños, finely chopped
Optional Honey Butter Finish
- 2 tablespoons butter
- 2 tablespoons honey
- Pinch of smoked paprika
Instructions:
- Brown butter over medium heat until golden and nutty; remove from heat.
- Whisk all dry ingredients together in a large bowl.
- In a separate bowl, mix brown butter, creamed corn, eggs, and buttermilk.
- Combine wet and dry ingredients just until mixed. Do not overmix.
- Fold in mozzarella and jalapeños.
- Preheat a cast iron skillet in the smoker at 375°F.
- Add a small amount of butter to the hot skillet, then pour in batter.
- Smoke for 35–40 minutes until golden and set.
- Rest 5 minutes, remove from skillet, and optionally brush with honey butter glaze.
https://www.youtube.com/watch?v=dktzclaeQME
Products Used In This Recipe
This Recipe Also Pairs With:
Lumber Jack 100% Apple BBQ Pellets
Bear Mountain Bourbon BBQ Pellets
Lumberjack Mesquite Blend BBQ Pellets
