This cornbread gets a delicious smoky charred flavor from toasting the cornmeal which chars the corn and poblano pepper and then cooking it directly on the grill.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Hey Grill Hey | 2023-11-16 22:00:00 |  15,356 Views |
Awesome smoked cornbread recipe!
Leah is the Senior Culinary Editor at Serious Eats and previously spent nearly 9 years as a recipe developer and editor at America’s Test Kitchen. She has developed recipes and edited over 20 cookbooks on topics ranging from bread baking to plant-based eating to outdoor grilling and beyond. While there she also developed recipes and features for Cooks Illustrated Magazine Cooks Country Magazine and ATK’s digital platform. Before her life as a recipe developer she cooked in 5-star and Michelin-star restaurants coast to coast including The Herbfarm and Aubergine Restaurant at L’Auberge Carmel; she also cherishes her teenage days flipping burgers on flattops and her early professional life baking and packaging cookies and pies at a wonderful family-run German bakery.
Serious Mealtimes / Lorena Masso
Growing up in Philadelphia I ate Northern-style cornbread that tended toward the sweet side. The cornbread I knew had a subtle sweet corn flavor with a light fluffy and tender crumb. At potluck barbecues I often found cornbread relegated to a side dish often at the end of a picnic table buffet line and playing second fiddle to main dishes like smoked ribs or grilled chicken. It wasn’t until I was a young adult that I tried it and fell in love with Southern-style cornbread and its hearty corn-forward flavor and more rustic texture.
