gregbooras
Moderator
Has anyone tried making corn bread in their smoker?
Thanks Greg
Thanks Greg
Smoked Corn Bread
- Thread starter gregbooras
- Start date
DivotMaker
New member
No, but I'm definitely intrigued! 
gregbooras
Moderator
If no one chimes in, I will just give it a go. I am thinking about 250 degrees for 1 hour.
For the smoke apple or cherry wood .5 - 1 oz.
I will plan to use my quick and easy Trader Joe's cornbread mix with 1/8 teaspoon of Minorcan Hot Datil Powder for sweet heat!
Greg
For the smoke apple or cherry wood .5 - 1 oz.
I will plan to use my quick and easy Trader Joe's cornbread mix with 1/8 teaspoon of Minorcan Hot Datil Powder for sweet heat!
Greg
gregbooras
Moderator
jcboxlot said:
That would be an option, for cast I would most likely heat it up first. For the first pass, I will most likely use Pyrex or a ceramic, I may or may not heat it first in the oven.
Greg
BedouinBob
New member
It will be interesting to see how it turns out. At that temperature you won't get the browning you are used to I would think.
gregbooras
Moderator
BedouinBob said:
I agree at 250 degrees I would not expect the browning, but hopefully the smoke flavor will make up the difference.
My first pass in the next day or so... 2 test batches.
The wheels are still turning... Maybe smoke for 30 minutes and then finish in the oven at 400 degrees.....
I will let you know either way, if this is a doer or something that you should really pass on!
Greg
gregbooras
Moderator
Cornbread test almost complete.
I decided to run two batches of cornbread just in case I had the smoke or the time wrong. Originally I thought the smoke would take around 60 minutes, so that was my starting point.
I decided to use the Trade Joe' cornbread mix along with 1/8 teaspoon Datil pepper, see info below on the pepper.
For the first smoke I used apple wood 20 grams (.7 oz.), no water pan. Total time in smoker 1 hour and 22 minutes. *Note I used the toothpick test at 60 minutes and while it did come out clean, I noticed that the cornbread was not pulling away from the side of pan yet.
I allowed this batch to cool and then cut. The cornbread was moist and had a nice mild smoke flavor, along with the sweet/heat in taste that the pepper added.
Right now I have in the second batch, this time I will be smoking with Black Cherry. I will post the results once it comes out of the smoker and cools.
Datils are similar in strength to habaneros but have a sweeter, fruitier flavor. Their level of spiciness may vary from 100,000 to 300,000 on the Scoville scale. Mature peppers are about 3.5 in long and yellow-orange in color.
Datil peppers are cultivated throughout the United States and elsewhere, but the majority are produced in St. Augustine, Florida. Although local lore suggests datils were brought to St. Augustine by indentured workers from Minorca in the late 18th century, it is more likely they were brought from Chile around 1880 by a jelly maker named S. B. Valls.
Greg
I decided to run two batches of cornbread just in case I had the smoke or the time wrong. Originally I thought the smoke would take around 60 minutes, so that was my starting point.
I decided to use the Trade Joe' cornbread mix along with 1/8 teaspoon Datil pepper, see info below on the pepper.
For the first smoke I used apple wood 20 grams (.7 oz.), no water pan. Total time in smoker 1 hour and 22 minutes. *Note I used the toothpick test at 60 minutes and while it did come out clean, I noticed that the cornbread was not pulling away from the side of pan yet.
I allowed this batch to cool and then cut. The cornbread was moist and had a nice mild smoke flavor, along with the sweet/heat in taste that the pepper added.
Right now I have in the second batch, this time I will be smoking with Black Cherry. I will post the results once it comes out of the smoker and cools.
Datils are similar in strength to habaneros but have a sweeter, fruitier flavor. Their level of spiciness may vary from 100,000 to 300,000 on the Scoville scale. Mature peppers are about 3.5 in long and yellow-orange in color.
Datil peppers are cultivated throughout the United States and elsewhere, but the majority are produced in St. Augustine, Florida. Although local lore suggests datils were brought to St. Augustine by indentured workers from Minorca in the late 18th century, it is more likely they were brought from Chile around 1880 by a jelly maker named S. B. Valls.
Greg
BedouinBob
New member
Wow Greg, that turned out better than I suspected it would. I will have to give this a try.
gregbooras
Moderator
BedouinBob said:
Instead of using the Datils, you could also add some of your favorite salsa.
Greg
gregbooras
Moderator
I smoked my second batch of cornbread with 20 grams of black cherry wood. Pulled from the smoker at 1 hour and 10 minutes. Cooled for 20 minutes and then the taste test...
Second batch had more pronounced smoke flavor and was more moist than the first batch. I will test the two side by side once they have a chance to site for a while. I am interested to taste the difference from the apple wood and the cherry wood.
The end result is that 20 grams of wood seems just right, with a smoke time of around 1 hour and 10 minutes!
Greg
Second batch had more pronounced smoke flavor and was more moist than the first batch. I will test the two side by side once they have a chance to site for a while. I am interested to taste the difference from the apple wood and the cherry wood.
The end result is that 20 grams of wood seems just right, with a smoke time of around 1 hour and 10 minutes!
Greg
DivotMaker
New member
Great experiment, Greg! Quite the "pioneer" spirit! I'm a Southern traditionalist about cornbread - nothing but a hot cast iron pan in the oven! Unfortunately, the SIs just don't get hot enough for the way I cook cornbread, but that's OK. Some things, imo, are just left to tradition. No one beat me up - I'm just sayin'
Some things, imo, are just left to tradition. No one beat me up - I'm just sayin'
gregbooras
Moderator
Well the cornbread was a hit, I gave half to our friends next door and they both enjoyed it. Kind of funny the wife and I liked the cornbread with apple, they thought the cornbread with cherry was better....
For breakfast this morning I had one of the last slices and it was just as tender and moist as it was yesterday.
Looks like this recipe is a keeper.
Greg
For breakfast this morning I had one of the last slices and it was just as tender and moist as it was yesterday.
Looks like this recipe is a keeper.
Greg
DivotMaker
New member
TmanEater said:
Only for cornbread. lol. Best you can ever have! Some traditions just can't be messed with.
gregbooras
Moderator
TexasSMK said:
I have to share, with the smoker, my wife says.. (36 years, life if good)..
Does everything we have to eat have to be smoked?
No I say, it can also be smoked and then grilled
Life is good.
Greg
