Grilled New Mexico Mesquite Cornbread

Introduction

Grilled New Mexico Mesquite Cornbread brings the bold, smoky flavors of the Southwest straight to your backyard. By using the superior Arteflame grill, this recipe showcases how easy it is to create a perfectly crispy crust and moist, flavorful center without ever turning on your oven. This cornbread is cooked directly on the flat top griddle, soaking in the mesquite wood flavor while developing a golden, crisp bottom.

Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp brown sugar
• 1/2 cup whole milk
• 1/2 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter (plus more for greasing)
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup diced fire-roasted green chiles
• 1/4 cup corn kernels (fresh or canned, drained)
• Mesquite wood chunks for grilling

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins and place them in the grill base.
2. Stack mesquite firewood on top of the napkins.
3. Light the paper with a match or lighter.
4. Wait about 20 minutes for the grill to heat up. The flat-top griddle will be ready for cooking when oil sizzles on contact.

Step 2: Make the Batter

1. In a bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and brown sugar.
2. In a separate bowl, whisk milk, buttermilk, eggs, and melted butter until combined.
3. Add wet ingredients to dry ingredients and stir until just mixed.
4. Fold in cheddar cheese, green chiles, and corn kernels.

Step 3: Cook the Cornbread

1. Grease a circular ring mold with melted butter and place it on the flat top griddle near the center where the temperature is medium-high.
2. Pour the cornbread mixture into the mold (about ¾ full).
3. Cover loosely with a metal mixing bowl to trap heat (do not seal completely — Arteflame has no lid).
4. Let the cornbread cook for about 18–22 minutes, checking occasionally. The crust should be golden and crispy.
5. Once a toothpick inserted comes out clean, remove the mold from the griddle using gloves.
6. Let cool for 5 minutes before slicing.

Tips

• Preheat your greased mold on the grill for a warm surface that helps develop an instant crust.
• A metal mixing bowl traps just enough heat to help the cornbread rise while keeping direct flame away.
• Use butter instead of oil for greasing the mold—it adds a better flavor and browns more evenly.
• Try nesting your mold slightly closer to the center hot zone for a quicker cook time.

Variations

• Spicy Jalapeño Cornbread: Replace green chiles with 1/4 cup diced fresh jalapeños for a spicier, fresher flavor.
• Bacon Cheddar Cornbread: Add 1/4 cup cooked, crumbled bacon for a smoky-rich bite.
• Sweet Honey Cornbread: Omit chiles and cheese, add 2 tbsp honey and a dash of cinnamon for a sweeter version.
• Smoky Chipotle Cornbread: Use chipotle powder or chopped chipotle in adobo for a deep smoky kick.
• Herbed Cornbread: Add 1/4 cup chopped fresh cilantro and chives for an herbal flavor boost.

Best Pairings

• Grilled ribeye reverse seared on the center Arteflame grate
• Southwestern grilled vegetables (zucchini, bell peppers, onions)
• Cold Mexican lager or smoky Mezcal cocktail
• Roasted corn elote-style with crema, lime and cotija cheese

Conclusion

This Grilled New Mexico Mesquite Cornbread is the ultimate side dish for any backyard feast. The Arteflame grill makes it easy to cook it all in one spot with zero cleanup and unbeatable flavor. Whether you're grilling meats in the center at 1,000F or cooking vegetables and sides on the flat top, everything comes together beautifully.