Authentic Indiana Skillet Cornbread Recipe for the Arteflame Grill

Introduction

There is something undeniably nostalgic about the scent of cornbread baking in a cast-iron skillet. Indiana cornbread sits comfortably at the intersection of Northern sweetness and Southern technique, offering a tender, cake-like crumb with a savory, crispy edge that can only be achieved with hot iron. While traditionally baked in a farmhouse oven, bringing this recipe outdoors to your Arteflame grill transforms it into a rustic culinary experience. The even heat distribution of the Arteflame cooktop, paired with the smokiness of a wood fire, imparts a subtle depth of flavor that a kitchen oven simply cannot replicate.

This recipe focuses on creating that perfect golden crust—the hallmark of a true skillet cornbread—while keeping the interior moist and fluffy. Whether you are hosting a backyard barbecue or looking for the ideal comfort food side dish, this method utilizes the versatility of your grill to bake perfection. It is not just about making bread; it is about honoring a Midwest tradition with the primal joy of open-fire cooking.

Ingredients

Dry Ingredients

• 1 cup yellow cornmeal (medium grind preferred)
• 1 cup all-purpose flour
• 1/2 cup granulated sugar (adjust for desired sweetness)
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup whole milk (or buttermilk for extra tang)
• 1 large egg, beaten
• 1/3 cup vegetable oil (plus extra for the skillet)
• Optional: 2 tablespoons melted butter for brushing

Instructions

Step 1: Prepare the Fire and Skillet

1. Start your Arteflame grill by building a medium fire in the center. You are aiming for a consistent temperature around the flat cooktop, similar to a 400°F (200°C) oven.
2. Place a 10-inch cast-iron skillet directly on the flat cooktop surface, not over the open flame, to preheat.
3. Add a tablespoon of oil or bacon drippings to the skillet. This step is crucial; getting the pan hot and oiled before the batter touches it ensures that signature crispy Indiana crust.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt.
2. Whisk these ingredients together thoroughly to ensure the baking powder is evenly distributed, which prevents uneven rising during the bake.

Step 3: Combine Wet and Dry

1. In a separate smaller bowl, whisk together the milk (or buttermilk), beaten egg, and vegetable oil.
2. Pour the wet mixture into the dry ingredients.
3. Stir gently with a wooden spoon or spatula just until combined. Do not overmix; a few lumps are perfectly fine. Overmixing yields tough cornbread.

Step 4: The Sizzle and Bake

1. Carefully pour the batter into the hot, oiled cast-iron skillet on the Arteflame. You should hear an immediate sizzle—this is the crust forming.
2. Smooth the top of the batter with your spatula.
3. Cover the skillet. You can use a pizza dome, a stainless steel bowl, or even heavy-duty aluminum foil. This traps the heat and creates an oven effect on the grill.
4. Bake for 20 to 25 minutes. Rotate the skillet occasionally to ensure even cooking against the heat source.

Step 5: Test and Serve

1. Check for doneness by inserting a toothpick into the center; if it comes out clean, the cornbread is ready.
2. Remove the skillet from the heat. Optional: Brush the top with melted butter immediately for a soft, rich finish.
3. Allow it to cool for a few minutes before slicing into wedges directly from the skillet.

Tips

The secret to the best Indiana skillet cornbread lies in heat management and the "sizzle." Preheating your cast iron on the Arteflame plancha until the oil shimmers is non-negotiable; if the skillet is cold when the batter hits, you will lose that caramelized, crunchy bottom layer that contrasts so beautifully with the soft interior. When using a dome or cover on the grill, keep an eye on the temperature. If your fire is too hot, the bottom may burn before the center sets. If this happens, move the skillet further toward the outer edge of the grill plate where the temperature is lower.

Additionally, don't be afraid of the sugar content. Indiana-style cornbread is distinct from its Southern cousin because it leans sweeter, almost cake-like. However, if you prefer a savory profile, you can reduce the sugar to two tablespoons. Finally, using room-temperature milk and eggs helps the batter emulsify better, leading to a lighter, fluffier texture once baked.

Variations

While the classic recipe is a crowd-pleaser, cornbread is an excellent canvas for creativity. You can easily adapt the flavor profile to match the rest of your grilled menu. Here are a few popular twists to elevate your skillet game:

• Jalapeño Cheddar: Fold in 1/2 cup of shredded sharp cheddar cheese and 2 tablespoons of diced fresh jalapeños for a spicy, savory kick.
• Bacon & Scallion: Add 1/3 cup of crumbled cooked bacon and 2 tablespoons of chopped green onions to the batter. Use bacon grease to coat the skillet.
• Blueberry Sweet Cornbread: For a breakfast twist, reduce the salt slightly and fold in 1/2 cup of fresh blueberries.
• Honey Butter Glaze: Instead of sugar in the batter, use honey, and drizzle the top with honey butter immediately after baking.
• Mexican Street Corn Style: Mix in 1/2 cup of roasted corn kernels and a teaspoon of chili powder, topping with cotija cheese right before serving.

Best pairings

This Indiana cornbread is versatile enough to stand alone as a snack, but it truly shines when paired with robust, savory dishes. The sweetness of the bread cuts through rich, spicy, or smoky flavors, making it the ultimate side dish for outdoor cooking. It is traditionally served alongside a hearty bowl of chili, where the crumbly texture is perfect for soaking up the broth. However, on the Arteflame, it pairs exceptionally well with smoked meats.

• BBQ Ribs: The sweetness of the corn complements the tangy BBQ sauce and smoky pork.
• Grilled Chili: A classic Midwest pairing; cook a pot of chili directly on the grill alongside the skillet.
• Cast Iron Greens: Serve with collard greens or kale braised with ham hocks to balance the heavy carbs with earthy vegetables.
• Honey Butter: For a simple finish, whip butter with local honey and a pinch of sea salt to smear over hot wedges.

Conclusion

Mastering this Indiana Skillet Cornbread recipe on your Arteflame grill is a rewarding way to expand your outdoor cooking repertoire. It proves that your grill is capable of far more than just searing steaks and burgers; it is a full-service kitchen capable of delicate baking. The combination of the sweet, tender crumb and the rugged, crispy crust created by the cast iron offers a texture that is simply addictive.

Whether you stick to the traditional sweet recipe or experiment with savory mix-ins, the result is a comforting, golden dish that brings people together. So, fire up the grill, get that skillet piping hot, and enjoy a slice of the Midwest right in your own backyard.