Buttermilk Mascarpone Skillet Cornbread

Buttermilk Mascarpone Skillet Cornbread

Made with tangy buttermilk and luxurious mascarpone cheese, this smoked cornbread recipe is incredibly moist, tender, and full of flavor. Baked to golden perfection in a cast-iron skillet, it develops a crispy, buttery crust that contrasts beautifully with the soft interior.

Sweet, savory and delicious; Buttermilk Mascarpone Cornbread is one of the greatest side dishes of all time and is only elevated by baking it on the grill! If you are not sure about baking but curious to give this recipe a go. It’s simple yet elevated and the perfect addition to your culinary trick bag. Give it a try and let us know how you enjoyed it! - Chef Eric

Whether served as a comforting side dish for your favorite BBQ or enjoyed on its own with a drizzle of honey, this elevated smoked cornbread recipe make on your kamado grill is sure to steal the show.

Instructions

1. 01

   Stabilize your grill at 350°F to 375°F and set up for an indirect cook.

2. 02

   Once your grill is stabilized, bring a 12-14 inch cast iron pan to temperature and render the lard/bacon fat, totally greasing the bottom and sides of the pan.

3. 03

   Make your wet batter by mixing together the following:

4.  

   Ingredients

   • 2 cups Buttermilk
   • 4 tablespoons Unsalted Butter (melted)
   • 2 eggs (Beaten)

5. 04

   Make the dry mix by mixing the following ingredients together:

6.  

   Ingredients

   • 2 cups Corn Meal
   • 1 cup All Purpose Flour
   • 1/2 cup Brown Sugar
   • 1 teaspoon Kosher Salt
   • 2 teaspoons Baking Powder

7. 05

   Combine your dry batter with the wet batter and fold in the jalapeño and red bell pepper. Mix until fully incorporated. Pour the batter into the pan and close the dome; cook for 20 - 25 minutes. Test the center with a toothpick. If it comes out wet, give it another 5 minutes.

8. 06

   While the cornbread is baking, mix the mascarpone and orange zest to to make topping for cornbread.

9.  

   Ingredients

   • 1 cup Mascarpone (or alternatively use sour cream)
   • 1 tablespoon Orange Zest

10. 07

    Once finished, remove the cornbread from the grill. Allow to cool for a few minutes, then slather the top with the mascarpone mixture.

11. 08

    Slice into wedges and serve with a cake server. Enjoy!