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Jalapeño Cornbread on the Yoder

This feisty, quick-tempered Jalapeño Cornbread on the Yoder Smokers YS640S pellet grill is the perfect spicy partner in crime for your next chili cook, or even good on the table when you want a little kick of flavor alongside turkey or chicken entrees. Dive into this recipe from our friends over at Kreiser Barbecue and heat things up!


Recipe from @kreiser.barbecue on Instagram
https://www.instagram.com/kreiser.barbecue/

INGREDIENTS

  • 2.5 cups all-purpose flour
  • 1.5 cups yellow cornmeal (medium or fine grind, not coarse)
  • ½ cup sugar
  • 3 teaspoons Old Skool Rub
  • 2.5 cups milk
  • 3 extra-large eggs, lightly beaten
  • ½ pound (2 sticks) unsalted butter, melted
  • 1-2 cobs fresh corn OR frozen corn 1 cup
  • 12 ounces shredded sharp Cheddar, divided
  • ½ cup chopped green onions (about 6 green onions)
  • ½ cup fresh jalapeno peppers, seeded and minced
  • ¼ cup canola oil to grease the pan

  • FOR THE HOT HONEY
  • 1 cup honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons hot sauce - Thai chili oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne
  • 1 tablespoon Kreiser Barbecue Old Skool or other AP Rub

INSTRUCTIONS

1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.

2. In a separate bowl, combine the milk, eggs, and butter. Stir the wet ingredients into the dry until most of the lumps are dissolved —Do not over-mix

3. Mix in 2 cups of the shredded cheddar, the scallions, and jalapeños, and allow the mixture to sit at room temperature for 20 minutes

4. Pour canola oil into a 9×13″ baking dish and place it in the smoker for 5 minutes to heat it up

5. Pour in batter

6. Bake for 1 hour 15 mins at 350°F until internal temp is 190°F

177 Views | 0 Comments

Jalapeño Cornbread on the Yoder

This feisty, quick-tempered Jalapeño Cornbread on the Yoder Smokers YS640S pellet grill is the perfect spicy partner in crime for your next chili cook, or even good on the table when you want a little kick of flavor alongside turkey or chicken entrees. Dive into this recipe from our friends over at Kreiser Barbecue and heat things up!


Recipe from @kreiser.barbecue on Instagram
https://www.instagram.com/kreiser.barbecue/

INGREDIENTS

  • 2.5 cups all-purpose flour
  • 1.5 cups yellow cornmeal (medium or fine grind, not coarse)
  • ½ cup sugar
  • 3 teaspoons Old Skool Rub
  • 2.5 cups milk
  • 3 extra-large eggs, lightly beaten
  • ½ pound (2 sticks) unsalted butter, melted
  • 1-2 cobs fresh corn OR frozen corn 1 cup
  • 12 ounces shredded sharp Cheddar, divided
  • ½ cup chopped green onions (about 6 green onions)
  • ½ cup fresh jalapeno peppers, seeded and minced
  • ¼ cup canola oil to grease the pan

  • FOR THE HOT HONEY
  • 1 cup honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons hot sauce - Thai chili oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne
  • 1 tablespoon Kreiser Barbecue Old Skool or other AP Rub

INSTRUCTIONS

1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.

2. In a separate bowl, combine the milk, eggs, and butter. Stir the wet ingredients into the dry until most of the lumps are dissolved —Do not over-mix

3. Mix in 2 cups of the shredded cheddar, the scallions, and jalapeños, and allow the mixture to sit at room temperature for 20 minutes

4. Pour canola oil into a 9×13″ baking dish and place it in the smoker for 5 minutes to heat it up

5. Pour in batter

6. Bake for 1 hour 15 mins at 350°F until internal temp is 190°F

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