Ohio Cheesy Cornbread on the Arteflame Grill

Introduction

Ohio Cheesy Cornbread is everything you love about classic cornbread amped up with sharp cheddar cheese and jalapeños for a bold bite. Made entirely on the Arteflame Grill, this cornbread gets a crispy, golden crust on the solid steel flat cooktop while staying tender and cheesy inside. Say goodbye to dry oven bakes—this method guarantees perfect texture and incredible flavor with every slice.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 cup buttermilk
• 2 eggs
• 1/2 cup melted unsalted butter (plus extra for greasing)
• 1 cup sharp cheddar cheese, shredded
• 1–2 jalapeños, diced (remove seeds for less heat)
• 1/2 cup fresh or frozen corn kernels (optional)
• Butter for the griddle

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 on three paper napkins and place them inside the center of your Arteflame grill.
2. Stack a few pieces of firewood over the napkins.
3. Light the napkins and allow the fire to build. In about 20 minutes, the Arteflame will be ready for cooking—no mess, no stress.

Step 2: Prepare the Batter

1. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
2. In another bowl, mix the buttermilk, eggs, and melted butter until combined.
3. Pour the wet mixture into the dry ingredients and stir until just combined.
4. Fold in the cheddar cheese, diced jalapeños, and corn kernels if using.

Step 3: Preheat the Cooktop

1. Once your Arteflame is hot, find the medium-hot zone on the flat griddle near the center grill grate—but not too close.
2. Add a liberal amount of butter to the cooktop and let it sizzle.

Step 4: Cook the Cornbread

1. Using a metal ring mold (about 6-8 inches wide) or without a mold for a rustic shape, pour the batter onto the buttered area of the cooktop.
2. Cook on the flat cooktop for about 6–8 minutes, or until the underside is golden and crispy.
3. Carefully flip the cornbread using a large spatula and continue cooking for another 6–8 minutes until the other side is also golden and a knife inserted comes out clean.

Step 5: Serve and Enjoy

1. Remove from the grill and let it rest for 5 minutes before slicing.
2. Serve hot with extra butter or honey.

Tips

• The Arteflame’s flat top griddle gives you temperature zones—cook your cornbread closer to the center to crisp it up or farther away to avoid browning too quickly.
• Add a touch more butter as it cooks for that rich, golden crust.
• For a smoky hint, cook a small pile of hickory or mesquite chips near the center grate as you grill.
• If the cornbread is browning too quickly, move it outward where the griddle is cooler.

Variations

1. Ohio Bacon Cheddar Cornbread: Stir in 1/2 cup of chopped, pre-grilled bacon for a salty, savory punch.
2. Sweet Ohio Cornbread: Replace jalapeños with 1/2 cup honey and use a milder cheese like Monterey Jack.
3. Smoky Ohio Cornbread: Mix in smoked gouda cheese and a touch of chipotle powder for subtle heat.
4. Ohio Herb & Cheese Cornbread: Add chopped chives, rosemary, and thyme for an herby twist that compliments grilled meats.
5. Ohio Veggie Cornbread: Mix in diced red bell peppers, green onions, and grated zucchini for added moisture and veggie goodness.

Conclusion

Once you try this cornbread on the Arteflame Grill, you’ll never go back to the oven again. The crisp exterior and moist, cheesy interior make it unforgettable for any outdoor meal in Ohio or beyond. This crowd-pleaser is perfect with grilled meats and warms everyone up with Midwest flair.

Best Pairings

• Reverse-seared ribeye or NY strip steak
• Grilled BBQ chicken thighs
• Smoked sausage medley
• Charred green beans or asparagus on the griddle
• Cold Ohio farmhouse ale or hard cider