Iowa Spicy Grilled Cornbread on the Arteflame

Introduction

Experience a crispy, spicy twist on classic cornbread with this Iowa Spicy Grilled Cornbread recipe. Cooked to perfection on the Arteflame grill, this cornbread is packed with jalapeños and cheese, creating a golden crust and a tender center. The flat-top griddle ensures an even cook without burning, making every bite deliciously smoky and flavorful.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup shredded sharp cheddar cheese
• 1/2 cup diced jalapeños
• 1/4 cup diced green onions

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and let the firewood catch.
4. Allow the grill to heat up for about 20 minutes until the flat cooktop reaches optimal cooking temperature.

Step 2: Prepare the Cornbread Batter

1. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
3. Gradually mix the wet ingredients into the dry ingredients until fully combined.
4. Fold in the shredded cheddar cheese, diced jalapeños, and diced green onions.

Step 3: Grill the Cornbread

1. Butter the flat cooktop griddle to prevent sticking and enhance flavor.
2. Spoon the cornbread batter directly onto the cooktop, forming small pancake-sized rounds.
3. Cook until golden brown and crispy on the bottom, about 4-5 minutes.
4. Flip and cook an additional 4-5 minutes until fully set.
5. Remove from the grill and let cool slightly before serving.

Tips

• Use coarsely ground cornmeal for extra texture.
• Let the batter rest for 5-10 minutes before grilling for better consistency.
• If you prefer a smokier flavor, place the cornbread near the center where it’s hotter.
• Always cook in batches to maintain even heat distribution.
• Keep an eye on the edges—when they start to look dry, it's time to flip.

Variations

1. Sweet Honey Cornbread: Add 2 tablespoons of honey and use Monterey Jack cheese instead of cheddar.
2. Bacon Cheddar Cornbread: Mix in 1/2 cup of crispy bacon bits for extra savory goodness.
3. Southwest Cornbread: Add 1/2 teaspoon of cumin and a handful of roasted corn kernels.
4. Garlic Herb Cornbread: Mix in 1 teaspoon of garlic powder and fresh chopped thyme.
5. Spicy Mexican Cornbread: Replace jalapeños with diced habaneros and add a handful of cotija cheese.

Conclusion

Grilling cornbread on the Arteflame is a game-changer. The flat cooktop ensures an even cook with a crispy crust that’s unbeatable. Whether you stick to the classic recipe or try one of the variations, this Iowa Spicy Grilled Cornbread will become a staple in your grilling repertoire.

Best Pairings

• Grilled ribeye steak with reverse sear technique.
• Smoky barbecued chicken.
• Charred vegetables like bell peppers and zucchini.
• Homemade buttermilk ranch dressing.
• Sweet and smoky barbecue sauce.