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Active Fire Time: 35 minutes Total Time: 45 minutes

Cornbread is a beloved classic in Thanksgiving dinners in many homes, known for its warm, comforting texture and slightly sweet flavor.
Perfect as a side dish or even on its own with a pat of butter or with a little jam on top of it.
This recipe has simple ingredients but all combined the outcome is delicious for any time of the year.

INGREDIENTS:

Serves 5+

150 g Yellow fine cornmeal
150 g All purpose flour
120 g Sugar
2.5 teaspoons of baking powder
½ Teaspoon of baking soda
3 Eggs
150 g Unsalted butter
5 oz Buttermilk
215 gr Sourcream

SUPPLIES:

2-3 lb of lump charcoal
High-Temperature Gloves

INSTRUCTIONS:

 Step 1:

Fire up the H1 in Classic Grill Mode at 300°F  according to the manual instructions or the Masterclass video. 

Step 2:

Place a cast iron skillet of 10 inches in the H1 at 300°F with butter to melt.

Step 3:

In a bowl, mix all the dry ingredients: the cornmeal, flour, sugar, baking powder, and baking soda.

Step 4:

In another bowl, mix the liquid ingredients: eggs, buttermilk, and sour cream.

Step 5:

Once the butter is melted, remove from the H1.

Step 6:

Incorporate the liquid ingredients into the bowl with the dry ingredients. Mix very well. Once you have a uniform consistency, start adding slowly ¾ of the melted butter and blend everything.

Step 7:

Set the mixture in the cast iron over the remaining butter.

Step 8:

Place the cast iron skillet in the H1 in the bottom rack position at 300°F for approximately 35 minutes. Tip: To know if it’s ready, insert a toothpick in the center, and it should come out dry.

 

 

Cook's Notes:

You can serve it with jelly or cranberry sauce. Although I encourage you to twist a little the recipe and add some walnuts, dry cranberries, or orange zest.

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