West Virginia Cast Iron Cornbread on the Grill

Introduction

This West Virginia Cast Iron Cornbread on the Grill is a celebration of deep, golden flavors and crunchy, buttery edges—made entirely on the Arteflame grill. Elevate your outdoor cooking experience by skipping the oven and achieving that unbeatable wood-fired crust right on your grill’s flat top. This cornbread is the perfect side for grilled meats, smoked dishes, or simply enjoyed on its own with a slather of melted butter.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups buttermilk
• 2 large eggs
• 1/4 cup melted butter (plus more for grilling)
• 2 tbsp sugar (optional)
• 1/4 cup corn kernels (optional for texture)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a few tablespoons of vegetable oil onto three paper napkins.
2. Place the napkins inside the Arteflame grill.
3. Stack firewood over top of the napkins.
4. Light the napkins to ignite the firewood.
5. Let the fire burn and the grill heat up for about 20 minutes until the flat cooktop is hot and ready for grilling.

Step 2: Make the Cornbread Batter

1. In a large bowl, mix together cornmeal, flour, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together buttermilk, eggs, and melted butter.
3. Slowly pour the wet ingredients into the dry and stir until just combined. Do not overmix.
4. If using corn kernels and sugar, fold them in gently.

Step 3: Grill the Cornbread

1. Butter a cast-iron skillet generously (no olive oil—use real butter for that rich flavor).
2. Place the skillet directly onto the flat griddle cooktop near the center to preheat it for a few minutes.
3. Once hot, pour the batter into the skillet and set it back on the cooktop, closer to the outer third if you want a slower, more even cook, or keep it closer to center for a darker crust.
4. Close with the Arteflame Pizza Oven dome if desired (without a lid) to encourage top cooking from ambient heat.
5. Cook for about 20-25 minutes or until the edges are crisp and a toothpick comes out dry when inserted in the center.
6. Remove the skillet from the grill and let it rest for 5 minutes before slicing.

Tips

• Always preheat your skillet on the Arteflame for a better sear on the crust.
• If you like extra crispy edges, swirl a little extra butter around the edge of the batter before grilling.
• Cornbread continues to cook after being removed—cut when it cools slightly to preserve texture.
• You can control heat zones on the Arteflame by placing the skillet closer to or farther from the central heat source.

Variations

1. Jalapeño Cheddar Cornbread: Add 1/2 cup shredded sharp cheddar and 1 finely chopped jalapeño for a zesty kick.
2. Honey Butter Cornbread: Stir 2 tbsp honey into the batter and brush the top with melted butter and more honey after grilling.
3. Smoky Bacon Cornbread: Fold in 1/4 cup cooked, crumbled bacon and a pinch of smoked paprika before grilling.
4. Maple Pecan Cornbread: Mix 2 tbsp maple syrup into the batter and sprinkle the top with chopped pecans.
5. Southern-Style Buttermilk Cornbread: Omit the sugar, increase buttermilk by 1/4 cup, and bake it in duck fat or lard for authenticity.

Best pairings

• Reverse-seared ribeye or pork chops grilled on the center grate
• Wood-fired grilled vegetables, especially smoked corn on the cob and charred greens
• West Virginia-style baked beans
• Grilled peaches or stone fruit for a sweet finish
• Sweet tea, bourbon or smoked maple old-fashioned for drinks

Conclusion

With the Arteflame grill's wide, evenly heated cooktop, this West Virginia Cast Iron Cornbread delivers the perfect texture and deep, buttery flavor without ever needing an oven. It’s a crowd-pleasing companion to all your grilled favorites and a true American classic cooked the modern way—over an open fire, infused with wood smoke and tradition.