South Carolina Grilled Cornbread Cakes on Arteflame

Introduction

There’s nothing quite like South Carolina cornbread — slightly sweet, a little crumbly, and deeply satisfying. Now imagine those iconic flavors with a smoky, golden crust achieved on the Arteflame Grill. By cooking cornbread cakes directly on the flat top griddle, you get a crispy outside and incredibly moist inside — no need for an oven or pan. This recipe is simple, flavorful, and perfect for using every inch of your Arteflame Grill, whether you're serving them as a side dish or enjoying them on their own.

Ingredients

• 1 cup cornmeal (medium grind)
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup buttermilk
• 1 egg
• 2 tablespoons melted butter (plus more for grilling)
• Optional: 1/2 cup chopped scallions or diced jalapeños for extra flavor

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil onto three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill basin.
3. Stack firewood on top of the napkins and light the paper to start the fire.
4. Wait about 20 minutes until the flat cooktop is hot and ready for grilling.

Step 2: Prepare the cornbread batter

1. In a large mixing bowl, combine cornmeal, flour, sugar, salt, and baking powder.
2. In a separate bowl, whisk together the buttermilk, egg, and melted butter.
3. Pour wet ingredients into dry and mix until just combined. Add optional ingredients here if desired.

Step 3: Grill the cornbread cakes

1. Butter the griddle area of the Arteflame Grill near the center for a hotter zone or mid-range for controlled crisping.
2. Using a ladle or large spoon, drop scoops of batter onto the hot griddle, flattening slightly with the back of the spoon to your desired thickness.
3. Cook until the edges are golden and the cakes lift easily (about 3-4 minutes).
4. Flip and cook the other side until browned and cooked through (another 3-4 minutes).

Step 4: Serve and enjoy

1. When the cornbread cakes are golden and crispy on both sides, remove from the grill.
2. Serve hot with a pat of butter or alongside your favorite grilled meats or veggies.

Tips

• Place cornbread cakes near the center for maximum crispiness but avoid the very center grate as it's for high-heat searing.
• Use melted butter on the griddle instead of oil for a rich, savory flavor.
• Adjust cooktop space for even cooking — cook meats and side dishes simultaneously.
• Add ingredients like shredded cheese or herbs to customize your batter.
• Keep batter slightly thick for fluffy interiors and crisp edges.

Variations

1. Cheddar Jalapeño: Add 1/2 cup shredded sharp cheddar and 1 tablespoon finely diced jalapeños to the batter for a spicy, cheesy twist.
2. Maple Bacon: Stir in 1/4 cup cooked crumbled bacon and drizzle with maple syrup after grilling for a savory-sweet profile.
3. Scallion & Herb: Fold in 1/4 cup chopped scallions and 1 tbsp fresh thyme or rosemary for a fragrant upgrade.
4. Sweet Corn & Honey: Mix in 1/3 cup sweet corn kernels and 2 tsp honey into the batter for extra sweetness and texture.
5. Southern BBQ Style: Top grilled cornbread cakes with pulled pork or brisket and a dollop of slaw for a full Carolina BBQ plate.

Conclusion

Grilling cornbread cakes the South Carolina way on the Arteflame is a flavorful, satisfying experience that brings incredible texture and smoky depth. Plus, clean-up is a breeze! Whether you’re pairing them with grilled meats or enjoying them on their own, these cornbread cakes are guaranteed to impress.

Best pairings

• Slow smoked pulled pork with Carolina mustard BBQ sauce
• Grilled collard greens with bacon drippings
• Smoked cheddar mac and cheese cooked on the flat top
• Sweet pickle chips and cold sweet iced tea
• Grilled peaches and vanilla ice cream for dessert