Authentic Georgia Cast Iron Skillet Cornbread Recipe for the Arteflame Grill

There is a distinct, soulful magic to authentic Southern baking that captures the essence of hospitality, and nothing represents this better than Georgia-style cornbread. Unlike its sweeter, cake-like northern cousins, true Georgia cornbread focuses on the rich, earthy flavor of stone-ground cornmeal and the undeniable texture achieved by a well-seasoned cast iron skillet. When prepared on an Arteflame grill, this classic recipe transcends the oven, picking up a subtle, smokey kiss from the wood fire that deepens the savory profile. The high heat of the plancha ensures the skillet gets scorching hot before the batter touches it, guaranteeing that signature fried crust that every Southerner craves.

Cooking this on the Arteflame isn't just about baking; it is about the experience. The process invites you to slow down and engage with the fire, turning a simple side dish into the star of your outdoor meal. Whether you are serving this alongside smoky ribs, a hearty chili, or just enjoying a warm slice slathered in butter, this recipe brings the heart of Georgia straight to your backyard. It is savory, moist, and perfectly crumbly, proving that the best baking often happens outside the kitchen.

Ingredients

• 2 cups stone-ground cornmeal (white or yellow)
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 cups whole buttermilk
• 2 large eggs, lightly beaten
• 1/2 cup unsalted butter, melted (plus 2 tablespoons for the skillet)
• 1 tablespoon sugar (optional, strictly depending on preference)

Instructions

Step 1: Prepare the Arteflame Grill

1. Start a fire in the center of your Arteflame grill. You are aiming for a medium-high, consistent heat.
2. Allow the coals to develop so that the flat cooktop griddle reaches a baking temperature.
3. Place your 10 or 12-inch cast iron skillet directly on the flat cooktop surface, closer to the center, to preheat. It needs to be smoking hot before the batter goes in.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, sift together the cornmeal and all-purpose flour.
2. Add the baking powder, baking soda, salt, and sugar (if using).
3. Whisk these ingredients together thoroughly to ensure the leavening agents are evenly distributed, which prevents uneven rising.

Step 3: Combine Wet Ingredients

1. In a separate medium bowl, whisk together the buttermilk and the two lightly beaten eggs.
2. Slowly pour in the 1/2 cup of melted butter while whisking constantly. Ensure the butter is not scorching hot to avoid scrambling the eggs.
3. Whisk until the mixture is fully combined and smooth.

Step 4: Create the Batter

1. Pour the wet mixture into the bowl with the dry ingredients.
2. Using a wooden spoon or spatula, gently fold the ingredients together.
3. Do not overmix; stir just until the dry flour streaks disappear. A few lumps are perfectly fine and help keep the cornbread tender.

Step 5: The Sizzle and Bake

1. Add the remaining 2 tablespoons of butter (or bacon grease/lard for extra flavor) to the hot cast iron skillet on the grill. It should melt and sizzle immediately. Swirl to coat the bottom and sides.
2. Pour the batter into the hot skillet. You should hear a distinct sizzle—this creates the crust.
3. Move the skillet to a spot on the plancha where the temperature is roughly 375°F to 400°F. If you have an Arteflame grill grate or pizza oven hood, place it over the skillet to trap heat (simulating an oven). If not, cover the skillet with a lid or heavy foil.
4. Bake for 20-30 minutes. The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.

Tips

The secret to the best Georgia cornbread lies in the temperature of the skillet. Do not skip the preheating step; the iron must be screaming hot when the batter hits it. This thermal shock fry-cooks the outer layer instantly, creating a barrier that keeps the inside moist while the outside becomes satisfyingly crunchy. If you do not hear a loud hiss when you pour the batter, your skillet wasn't hot enough. Additionally, try to use room-temperature ingredients, especially the buttermilk and eggs. Cold ingredients can cause the melted butter to seize up and clump before the batter is mixed, leading to an uneven texture.

When cooking on the Arteflame, managing your heat zones is vital. Because the heat radiates from the center out, you can rotate the skillet halfway through baking to ensure it rises evenly. If you find the bottom is browning too fast before the center is set, slide the skillet further toward the outer edge of the cooktop to lower the temperature gently. Using a dome or lid is highly recommended to trap the convective heat needed to cook the top of the bread thoroughly.

Variations

While the traditional Georgia recipe is a masterpiece of simplicity, cornbread is an excellent canvas for creativity. Depending on the main course you are serving, you can easily tweak the flavor profile to be spicy, savory, or rich. Here are a few ways to elevate your skillet game:

• Jalapeño Cheddar: Fold in 1 cup of sharp shredded cheddar cheese and 2 diced jalapeños (seeds removed for less heat) into the batter before baking.
• Cracklin' Bread: Add 1/2 cup of crispy bacon bits or pork cracklings to the batter for a salty, savory crunch in every bite.
• Corn Kernel Texture: Mix in 1 cup of fresh or drained canned corn kernels to add moisture and a pop of natural sweetness.
• Herb Infused: Add 2 tablespoons of chopped fresh sage, rosemary, or thyme for an aromatic version that pairs well with holiday meals.
• Sweet Honey Butter: Immediately after removing the skillet from the heat, brush the top with a mixture of honey and melted butter.

Best pairings

This cast iron skillet cornbread is robust enough to stand on its own, but it truly shines when served alongside bold, hearty flavors. The savory corn notes cut through rich fats and spicy sauces, making it the ultimate side dish for outdoor feasts. The texture is designed to soak up potlikker (the broth from greens) or gravies without falling apart, providing a satisfying bite every time.

• Smoked BBQ Ribs: The sweetness of the corn complements the smoky, tangy sauce of pork or beef ribs perfectly.
• Traditional Chili: Whether it is a bean-heavy chili or a Texas-style beef chili, a wedge of cornbread is essential for dipping.
• Collard Greens: A Southern staple pairing; the bitterness of the greens balances the buttery richness of the bread.
• Grilled Pork Chops: Serve alongside Arteflame-seared pork chops with caramelized apples.

Conclusion

Creating this Georgia Cast Iron Skillet Cornbread on your Arteflame grill is more than just following a recipe; it is a nod to a timeless culinary tradition. The combination of the open fire, the seasoned iron, and the high-quality stone-ground meal results in a texture and flavor that a standard kitchen oven simply cannot replicate. It is a dish that demands to be shared, torn apart by hand, and enjoyed while still warm from the embers.

As you pull the skillet off the grill and the aroma of toasted corn and butter fills the air, you will understand why this simple bread has remained a staple for generations. It grounds the meal, connects you to the cooking process, and offers a comforting, rustic elegance that impresses every guest. So fire up the grill, get that skillet smoking hot, and enjoy the authentic taste of the South.