Introduction

Nothing beats the golden, crispy perfection of a Georgia Cast Iron Skillet Cornbread, cooked entirely on the Arteflame grill. The cast-iron skillet gives this cornbread a beautifully crispy crust while the flat-top griddle ensures even cooking without any burning. This method delivers an authentic Southern taste with a delightful balance of crunchy edges and tender, fluffy inside. No oven is needed—just the heat of the Arteflame, cooking everything over open fire with buttery goodness.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 1 cup buttermilk
• 1/2 cup melted butter (plus extra for cooking)
• 2 eggs
• 1/2 cup whole milk

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins inside the grill and stack firewood over them.
3. Light the napkins and allow the fire to build up.
4. Let the grill preheat for about 20 minutes until the cooktop reaches an even cooking temperature.

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, whisk buttermilk, milk, eggs, and melted butter.
3. Gradually mix the wet ingredients into the dry ingredients, stirring until combined.

Step 3: Cook the Cornbread

1. Grease a section of the Arteflame flat cooktop with butter.
2. Pour the batter onto the greased cooktop, forming a uniform round shape.
3. Let it cook for about 6-8 minutes until the edges are crispy and golden.
4. Carefully flip the cornbread using a spatula and cook the other side for another 5-7 minutes until fully set.

Step 4: Serve and Enjoy

1. Remove the cornbread from the grill and let it rest for a minute before slicing.
2. Serve warm with a drizzle of honey or butter.

Tips

• Use high-quality cornmeal for a richer, more authentic flavor.
• If you like a crispy outer crust, ensure the cooktop is well-greased with butter before adding the batter.
• Monitor the heat zones on the Arteflame and adjust positioning to ensure even cooking.
• For extra moisture, add an additional tablespoon of melted butter to the batter.

Variations

1. Cheesy Jalapeño Cornbread: Add 1/2 cup of shredded cheddar and 1 diced jalapeño for a spicy, cheesy kick.
2. Maple Bacon Cornbread: Mix in 1/4 cup of crispy crumbled bacon and 2 tbsp maple syrup for a smoky-sweet twist.
3. Sweet Honey Cornbread: Replace sugar with 1/4 cup honey for a naturally sweet flavor.
4. Southern Buttermilk Cornbread: Increase buttermilk to 1 1/4 cups and remove sugar for a more traditional Southern taste.
5. Herb Butter Cornbread: Mix in 1 tbsp fresh rosemary and thyme for a fragrant, savory profile.

Conclusion

Cooking Georgia Cast Iron Skillet Cornbread on the Arteflame grill guarantees an incredible flavor and texture that’s hard to beat. Using only the cooktop griddle, this recipe creates an evenly cooked, crispy-edged cornbread with a soft, fluffy center—perfectly complemented with butter or honey. Try this on your Arteflame grill and bring a delicious Southern classic to your outdoor gatherings.

Best Pairings

• Smoked brisket or pulled pork
• Grilled vegetables like charred bell peppers and zucchini
• Homemade chili or cowboy beans
• Southern-style coleslaw
• Sweet iced tea or a cold craft beer