Arizona Jalapeño Cheddar Grilled Cornbread

Introduction

This Arizona-inspired Jalapeño Cheddar Grilled Cornbread is the perfect combination of crispy, golden crust and melty, cheesy goodness with a spicy kick. Cooked entirely on the Arteflame grill, this cornbread absorbs a delightful smoky flavor, making it a must-have side for your next backyard cookout.

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 eggs
1/2 cup melted butter
1 cup shredded cheddar cheese
1-2 jalapeños, finely chopped
1/2 cup corn kernels (optional, for extra texture)
Additional butter for grilling

Instructions

Step 1: Fire Up the Arteflame Grill

Pour vegetable oil on three paper napkins and place them in the grill.
Stack firewood over the soaked napkins.
Light the napkins and allow the fire to heat the cooktop for about 20 minutes.

Step 2: Prepare the Cornbread Batter

In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk the buttermilk, eggs, and melted butter.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
Fold in the cheddar cheese, jalapeños, and corn kernels.

Step 3: Grill the Cornbread

Butter the Arteflame flat cooktop griddle generously.
Spread the cornbread batter evenly onto the cooktop, forming thick pancakes.
Cook for about 5-7 minutes until the batter sets and the bottom is golden brown.
Flip carefully using a spatula and cook for another 5 minutes until fully cooked through and crispy.

Step 4: Remove and Serve

Transfer the grilled cornbread onto a serving plate.
Brush with additional melted butter for enhanced flavor.
Serve warm and enjoy!

Tips

Use fresh jalapeños for a more vibrant flavor.
Shred your own cheddar cheese for better melting and texture.
Adjust grill positioning to cook the cornbread at optimal heat zones.
For extra crispiness, let the batter cook slightly before flipping.

Variations

Spicy Arizona Kick: Add a pinch of cayenne pepper and diced serrano peppers.
Southwest Cornbread: Mix in black beans, diced red bell peppers, and chopped cilantro.
Bacon Lover’s Delight: Add crispy bacon bits and a drizzle of honey for a sweet-savory contrast.
Mexican Street Corn Style: Top with cotija cheese, lime zest, and a sprinkle of Tajín seasoning.
Herb Infused Flavor: Add chopped green onions and fresh rosemary for an aromatic twist.

Conclusion

Arizona Jalapeño Cheddar Grilled Cornbread is a smoky, cheesy, and spicy take on traditional cornbread. Using the Arteflame grill ensures a crispy crust and perfect texture. Whether served as a side dish or enjoyed on its own, this cornbread is a must-try for anyone who loves bold flavors and the thrill of outdoor grilling.