New Hampshire Grilled Maple Chili Cornbread

Introduction

There’s something magical about grilling over real wood fire, especially on an Arteflame grill. This New Hampshire Grilled Maple Chili Cornbread is a rustic-sweet twist on classic cornbread, complete with smoky maple syrup and a kick of chili heat, all caramelized beautifully right on the Arteflame flat top cooktop. With no need for an oven or pans, this recipe is fire-cooked to golden perfection and best enjoyed outdoors with family and friends. Let the scent of smoky maple and charred chili lead the way.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 2 tbsp chili flakes
• 2 eggs
• 1 cup buttermilk
• 1/2 cup melted butter (plus extra for greasing)
• 1/3 cup maple syrup (plus extra for brushing)
• 1/2 cup sweet corn (optional, fresh or canned)
• Non-stick safe spray or extra butter for greasing cooktop

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil onto three paper napkins.
2. Place the oiled napkins inside the center of the Arteflame grill.
3. Stack kiln-dried firewood over the napkins and light the paper.
4. Let the fire build for about 20 minutes until the cooktop is hot and the inner grate reaches over 1,000°F.

Step 2: Prepare the Batter

1. In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and chili flakes.
2. In another bowl, whisk buttermilk, eggs, melted butter, and maple syrup until combined.
3. Gently fold the wet ingredients into the dry mixture until just combined. Stir in the sweet corn if using.

Step 3: Grease and Pour

1. Generously butter a section of the Arteflame flat top cooktop using a grill-safe spatula or brush.
2. Carefully pour the cornbread batter into a 1-inch thick round or square shape on the cooktop surface.
3. Use the outer cooktop area to ensure a moderate heat zone, avoiding the inner blazing hot zone.

Step 4: Grill the Cornbread

1. Let the cornbread cook undisturbed for 12–15 minutes until the edges look crisp and the bottom is golden and firm enough to flip.
2. Carefully slide a wide spatula under the cornbread and flip it gently.
3. Cook for another 10–12 minutes on the other side, testing center doneness with a toothpick.
4. Brush the top with a bit more maple syrup and allow to slightly caramelize for 1–2 minutes.

Tips

• If you're adding sweet corn, lightly pat it dry first to avoid wet batter.
• Always use butter on the cooktop for richer flavor and even browning.
• Maple syrup added at the end caramelizes beautifully — don’t skip it.
• Cook thicker cornbread rounds at lower heat zones near the grill edge.
• Use a wide grill spatula for easy flipping.

Variations

1. Cheddar Jalapeño Cornbread: Add 1/2 cup shredded sharp cheddar and 1 diced jalapeño to the batter for a spicy, cheesy version.
2. Blueberry Maple Cornbread: Mix in 1/2 cup fresh blueberries and drizzle with maple syrup for a breakfast-friendly version.
3. Smoked Bacon Cornbread: Fold in 1/2 cup crisp chopped bacon pieces and top with crumbled bacon while grilling.
4. Herbed Cornbread: Add 1 tbsp each of chopped thyme and parsley for a savory garden-fresh take.
5. Sweet Potato Chili Cornbread: Add 1/2 cup mashed sweet potato to the wet mixture and more chili flakes to balance sweetness.

Best pairings

• Grilled pork chops with a maple glaze
• BBQ pulled chicken sandwiches
• Cast iron beans with smoked sausage
• Crisp craft cider or cold New England pale ale
• Grilled peaches with mascarpone for dessert

Conclusion

Grilling cornbread on the Arteflame grill captures wood-fired flavor you simply can’t get in the oven. With maple sweetness and chili heat, this rustic New Hampshire-style cornbread is truly next level. Enjoy the beauty of outdoor cooking with incredible smoky aroma and a perfect golden crust – no pans, no stress, just flavor.