Spicy Louisiana Grilled Cornbread on the Arteflame

Introduction

Experience the smoky goodness of Spicy Louisiana Grilled Cornbread, cooked to perfection on the Arteflame grill. This cornbread is infused with jalapeños and grilled directly on the flat cooktop griddle for a golden, crispy crust. No ovens, no pans—just pure grilling mastery. The Arteflame's even heat distribution ensures a soft, moist interior with a perfectly grilled exterior. Follow this recipe for the boldest, most delicious cornbread ever!

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 cup buttermilk
• 1/2 cup melted butter
• 1 large egg
• 1/2 cup diced jalapeños
• 1/2 cup corn kernels
• Additional butter for greasing the cooktop

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 some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the paper and allow the grill to heat up for about 20 minutes.

Step 2: Prepare the cornbread batter

1. In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the buttermilk, melted butter, and egg.
3. Stir the wet ingredients into the dry ingredients until just combined.
4. Fold in the diced jalapeños and corn kernels.

Step 3: Preheat and grease the Arteflame cooktop

1. Spread a generous amount of butter onto the flat cooktop griddle.
2. Allow the butter to melt and coat the surface evenly.

Step 4: Grill the cornbread

1. Pour the cornbread batter directly onto the buttered cooktop in a thick, even layer.
2. Cook until the bottom is golden brown and crispy, about 5-7 minutes.
3. Carefully flip using a spatula and cook for another 5-7 minutes.
4. Adjust position on the cooktop to maintain even cooking.

Step 5: Serve and enjoy

1. Remove the cornbread from the grill.
2. Let it rest for a couple of minutes before slicing.
3. Serve warm with butter and enjoy!

Tips

• Use room temperature ingredients for a smoother batter.
• Butter the cooktop generously to prevent sticking and enhance flavor.
• Cook over medium heat zones to prevent burning.
• For extra smokiness, add a small chunk of wood to the fire.

Variations

• Cheddar & Jalapeño: Add 1/2 cup shredded cheddar cheese for a rich, cheesy twist.
• Honey Butter Cornbread: Mix in 2 tablespoons of honey for a slightly sweeter, caramelized crust.
• Smoky Bacon Cornbread: Fold in 1/2 cup cooked, crumbled bacon for a savory bite.
• Green Onion & Pepper Jack: Add 1/2 cup grated pepper jack cheese and 1/4 cup chopped green onions.
• Southwestern Cornbread: Mix in 1/2 teaspoon cumin and 1/4 teaspoon smoked paprika for a bold flavor.

Best pairings

• Grilled steak or smoked ribs for a hearty meal.
• Spicy grilled shrimp for a Southern-style feast.
• Butter-brushed grilled vegetables for a balanced side.
• BBQ pulled pork for an unbeatable combo.
• A drizzle of hot honey for a perfect sweet-heat contrast.

Conclusion

With its crispy crust and moist, flavorful interior, this Spicy Louisiana Grilled Cornbread is a barbecue must-have. When grilled on the Arteflame, it develops a unique smokiness that enhances its bold flavors. Try it with different variations and enjoy the versatility of this incredible dish!