My first cook on the new Louisiana Grills smoker was chicken thighs and Peppered Cornbread. I will post the chicken thighs in the next post.
The reason I chose cornbread was the Louisiana Grill is supposed to maintain temperature and allow you to bake in it. I had to give that a try!
I normally make a cornbread that is made with flour and cornmeal and is kind of cake like. This time, I experimented with a cornbread made totally of cornmeal with no flour.
The great thing about a cornbread recipe is you can do most of the work ahead of time. You just have to mix the dry ingredients in one bowl, the liquid ingredients in another and any filling ingredients in a third. You can do this up to a day ahead. When it is time to put the cornbread in the oven, all you have to do is mix the three bowls together and fire it in.
The ingredients are:
- 470 ml (2 cups) cornmeal
- 150 ml (3/4 cup) sugar
- 2 ml (1/2 teaspoon) baking soda
- 2 ml (1/2 teaspoon) salt
- 25 ml (2 tablespoons) lemon juice
- 300 ml (1 1/4 cups) heavy cream
- 2 eggs, lightly beaten
- 50 ml (1/4 cup) yogurt
- 80 ml (1/3 cup) water
- 25 ml (2 tablespoons) vegetable oil
- 150 grams (5 1/2 ounces) cheddar cheese, grated
- 30 ml (2 tablespoons) jalapeno pepper, finely chopped
- 75 ml (1/3 cup) green pepper, finely chopped
I mixed the cornmeal, sugar, baking soda and salt together and set them aside.
I put the lemon juice in measure and stirred in the cream. I added the eggs, yogurt, water and oil. I covered it and put it in the refrigerator.
I put the cheese and peppers in a container in the fridge.
When I was ready to cook the cornbread, I preheated the smoker to 350 F (you could use an oven but where is the fun in that). I sprayed a 10 inch oven safe skillet with baking spray. I mixed the three containers together just until moist and there were a few lumps.
I put the batter in the skillet and put it in the smoker for 30 minutes. I used a toothpick in the centre to make sure it came out clean showing the cornbread was done.
I cut it into wedges and served it hot with smoked chicken thighs and She Who Must Be Obeyed's excellent broccoli salad.
I really like this cornbread. It is coarser than the cake type ones I have made previously. It has a nice chew from the cornmeal but isn’t tough at all. The peppers gave it a savoury taste. Using jalapeno and sweet peppers mean that it has a touch of heat but not enough to get in trouble with She Who Must Be Obeyed. I had another piece the next day with chili. Great. I had another piece reheated in the microwave with butter, syrup and bacon on the side for breakfast. Wonderful. This is a recipe I will make again.