Utah-Style Cast-Iron Cornbread on Arteflame Grill

Introduction

Bring the rustic charm of Utah to your cookout with this twist on traditional skillet cornbread, cooked directly on the Arteflame grill for crispy edges and unbeatable flavor. This method uses the flat top cooktop instead of a cast-iron pan, infusing the cornbread with a subtle smokiness while achieving a perfectly golden crust and fluffy interior. Once you've made it this way, you'll never go back to the oven!

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 2 large eggs
• 1/3 cup melted butter (plus extra for greasing the grill)
• 1/2 cup creamed corn (optional for added moisture and sweetness)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil onto three paper napkins and place them in the center fire bowl of your Arteflame grill.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins and give it about 20 minutes to fully heat — until the flat top griddle is hot and sizzling near the center (ideal for cornbread cooking).

Step 2: Prepare the Cornbread Batter

1. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
2. In a separate bowl, mix milk, eggs, and melted butter until combined.
3. Combine wet and dry ingredients. Stir just until mixed. Fold in creamed corn if using.

Step 3: Preheat the Griddle Surface

1. Spread butter generously on the center part of the flat top cooktop, where the heat is more intense. This helps develop the crispy golden crust we’re after.

Step 4: Grill the Cornbread

1. Pour the batter directly onto the buttered flat top surface in the shape of a large disc (about 10-12 inches in diameter). You can shape it with a spatula for clean edges if desired.
2. Cover loosely with a heat-safe bowl or metal dome (to help trap heat without a lid).
3. Grill for 8-10 minutes until the bottom is golden brown and the edges start to set.
4. Flip the cornbread carefully using a large spatula and cook for an additional 6-8 minutes or until fully set and cooked through.
5. Transfer to a cutting board and let rest for a few minutes before slicing.

Tips

• Use butter instead of oil for grilling—it adds a rich, authentic flavor.
• Keep cornbread slightly away from the center flames to avoid drying out.
• Use the heat zones—cook near center for crisp crust, outer edge for slower finish.

Variations

1. Cheddar Jalapeño Cornbread: Stir in 1/2 cup shredded sharp cheddar and 1 diced jalapeño before grilling.
2. Honey Butter Cornbread: Add 2 tbsp honey to wet ingredients, and brush top with honey butter after cooking.
3. Maple-Bacon Cornbread: Fold in 1/2 cup cooked bacon bits and 1 tbsp maple syrup for sweet-savory magic.
4. Green Chile Cornbread: Mix in 1/4 cup diced roasted green chilies for a mild southwestern twist.
5. Blue Cornmeal Cornbread: Swap yellow cornmeal for blue cornmeal for a nutty flavor and striking purple hue.

Best pairings

• Grilled Ribeye finished on the flat top using reverse sear method
• Spicy BBQ Chicken Wings
• Smoky Baked Beans with Brown Sugar
• Grilled Elote (Mexican Street Corn)
• Chilled Sweet Tea or a hoppy IPA

Conclusion

Utah-style cornbread on the Arteflame grill is all about flavor, texture, and simplicity. By using the flat top cooktop, you get even searing without burning while keeping every bite moist and smoky. Once you’ve had it this way, backyard grilling will never be the same. Easy prep, no cleanup, and delicious results—this is how cornbread was meant to be made outdoors.