Oklahoma Crispy Skillet Cornbread on the Arteflame

Introduction

Golden, buttery, and with an irresistible crispy crust, this Oklahoma-style skillet cornbread is cooked to perfection right on the Arteflame grill flat top. With no need for traditional pans or an oven, this outdoor version of cornbread captures deep smoky flavors while maintaining that crave-worthy tender interior. Designed for grill enthusiasts, this recipe takes full advantage of the Arteflame’s unique design—making grilling cornbread as enjoyable as eating it.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 1/4 cups buttermilk
• 8 tbsp (1 stick) unsalted butter, melted (plus extra for grilling)
• 2 tbsp melted butter for brushing on top
• Vegetable oil (for lighting the grill)
• 3 paper napkins (to light the grill)
• Firewood (for fueling the Arteflame grill)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil over three paper napkins and place them in the center of the Arteflame grill base.
2. Stack firewood over the oiled napkins and light the paper.
3. Let the fire build for about 20 minutes until the cooktop surface is hot—hotter near the center, cooler near the outer edges.

Step 2: Prepare the cornbread batter

1. In a large bowl, mix cornmeal, flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together eggs, buttermilk, and melted butter.
3. Gently combine wet and dry ingredients until just mixed—do not overmix.

Step 3: Create a makeshift grilling ring

1. On the hot flat top, use parchment paper circles placed near the center but not on the grill grate to define a circular space for cornbread batter.
2. Brush the parchment surface with melted butter to prevent sticking.

Step 4: Grill the cornbread

1. Pour the batter evenly into the buttered circle.
2. Cook near the higher heat zone for about 10-12 minutes, checking for a golden crust underneath.
3. Using a large spatula, flip carefully, or rotate the cornbread if not thick enough to flip entirely.
4. Brush the top with melted butter and cook another 8-10 minutes until firm and evenly browned.
5. Remove from the grill and let rest for 5 minutes.

Tips

• Always use butter, not olive oil, for a rich flavor and deeper golden crust.
• The center cooktop zone gives a higher heat for crisping the edges—manage position based on browning needs.
• Temporarily cover with foil for faster cooking, but never use a lid—it traps moisture and sogs the crust.
• Serve hot off the grill with a pat of butter or drizzle of honey.
• Optional: Add diced jalapeños or shredded cheese to the batter for added texture and taste.

Variations

1. Smoky Cheddar Cornbread: Add 1/2 cup shredded smoked cheddar to the batter for a creamy, smoky bite.
2. Jalapeño Honey Cornbread: Mix in 1 chopped jalapeño and drizzle honey after grilling for a spicy-sweet kick.
3. Bacon Scallion Cornbread: Fold in 1/4 cup crisp bacon bits and sliced scallions before grilling.
4. Sweet Oklahoma Cornbread: Add 1/4 cup brown sugar and cinnamon for a slightly sweet southern-style dessert cornbread.
5. Tex-Mex Cornbread: Toss in corn kernels, cumin, and chopped red peppers for southwestern flair.

Conclusion

Bringing Oklahoma home-cooked tradition to the grill, this crispy cornbread recipe truly shines when made on the Arteflame grill flat-top. With no need for extra pans or an oven, the fire-seared crust and perfectly tender interior deliver bold flavor and rustic charm, ideal for entertaining outdoors or spicing up a weeknight meal.

Best pairings

• Charred ribeye or brisket (reverse seared on the Arteflame)
• Smoked BBQ pulled pork
• Creamy coleslaw or grilled elote (Mexican street corn)
• Grilled peaches with cinnamon butter
• Fresh sweet tea or bourbon lemonade