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This easy smoked cornbread with cheddar and jalapeños is the perfect side dish for all of your favorite BBQ recipes!

Pin with title in the middle and finished cornbread recipe in the background.

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My husband is a huge fan of cornbread. It wasn’t something I really ate growing up so it’s something I’ve come around to as an adult. I’m slowly learning to love it as much as he does, this delicious smoked cornbread definitely helps!

Notes about this particular smoked cornbread:

Before we even get into the meat and potatoes of this recipe let’s make some notes…you know I love to make notes.

A look at the finished smoked cornbread with cheddar and jalapeños ready to serve.

You do not have to include the jalapeños. If you clean them and remove the seeds and chop them pretty small they’re not going to add a huge amount of heat, that said, leave them out entirely if you don’t like spicy things. Easy peasy, everyone is happy.

Next, use whatever kind of cheese you like. I am a sharp cheese girl forever and ever and you’ll never change my mind but you can use mild cheddar or you can use the shredded jack cheese that’s been waiting to get finished off in the refrigerator for two months. There shall be no judgements here, it will work fine.

Finally, you can store this on the counter or in the refrigerator in an airtight container for about a week I’d say. Ours doesn’t last that long because it gets devoured but you can keep this around for a bit without it getting weird or stale tasting!

Here’s what you’ll need to make your own smoked cornbread:

Okay, when I say we like things easy, I’m not kidding. I do things in the kitchen the easy way whenever possible. Smoking things might not seem like the easiest thing but my husband does that part 😉

Another look at the finished recipe for smoked cornbread.

In this instance I’m referring to the fact that we use a cornbread mix for this recipe. That’s right, it’s probably blasphemous or a crime against baking in some way but I really don’t care. It comes out great so I’m going to tell you what I tell everyone else, sometimes the easy way is just freaking fine.

We’ll be using a boxed cornbread mix and all the stuff it says you need to make yours. We used a Jiffy mix, it was delish. Then we’ll be adding chopped jalapeños and cheddar cheese to the mix.

For the smoker we’re using hickory chips and our homemade smoker. You can absolutely do this on an electric smoker or a charcoal smoker. It’s up to you! The temps are listed in the printable recipe card and in the instructions, you do what works for you!

How to make smoked cornbread:

The recipe will stay the same even if you aren’t adding the jalapeños and cheddar cheese. You can smoke regular cornbread too…it’s delish.

Featured image showing the finished smoked cornbread ready to serve.

First you’ll want to get the smoker going. We like to prep ours ahead of time so we can put the stuff in there when it’s heated up and ready to go. We’re shooting for about 375 degrees F.

Next, prepare the boxed cornbread mix as instructed. When you are finished, add in the chopped jalapeños and the cheese and stir until everything is well combined.

Spread that mixture into a greased pan or cast iron skillet. We used a round cake pan, either one will work great.

Place the pan or skillet into the smoker and allow it to bake at 375 F for about 20 minutes. Check the center with a toothpick and when it comes out clean it’s good to go.

A pin showing the finished recipe and the title at the top in blocks.

I like ours to get a little brown on top and around the edges. If yours is getting too brown you can cover it about halfway through, just know this might add a bit of time to your cooking process.

Cornbread held up close so you can see a bite missing out if it!

I start checking ours at 20-25 minutes and then pull it out when it’s done. You can leave it in the hot pan and it will finished cooking/setting up, transfer to a cooling rack if you like…9 times out of 10 ours gets eaten and served right out of the pan though so it’s not necessary!

Store in an airtight container, can be reheated in the oven or the toaster oven if you prefer it warmed up!

Here we see a photo of the finished cheddar jalapeño cornbread ready to be served.

Looking for other delicious smoker recipes to try?

We haven’t been posting for a super long time on this brand new baby blog but we do have some fan favorites to share with you. These shrimp our a favorite in our house…Dustin has deemed himself “the shrimp man” and even the children in our family put in requests for his shrimp!

Another favorite for parties, events, and sharing is this fiesta chicken. It’s delicious, so juicy and tender and you can use it for TONS of recipes. Top salads, stuff it into enchiladas or burritos, make tacos with it, you can even eat it plain which is what I do most of the time.

Lots and lots of people have tried the smoked pizza and the smoked French onion soup, they’re both hits here on the blog and for good reason, they’re tasty and simple!

If you need another side dish recipe, try out these super simple smoked baked beans. They’re great for parties and sharing…or for keeping for yourself and eating alongside this delicious cornbread!

Printable Smoked Cornbread with Jalapeños & Cheddar Recipe:

Featured image showing the finished smoked cornbread ready to serve.
Yield: 8 Servings

Smoked Cornbread with Cheddar & Jalapeños

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This easy smoked cornbread with cheddar and jalapeños is the perfect side dish for all of your favorite BBQ recipes!

Ingredients

  • 1 Boxed Cornbread Mix
  • 1 Cup Cheddar Cheese, Shredded
  • 1/2 Cup Jalapeños, Chopped

Instructions

  1. First you'll want to get the smoker going. We like to prep ours ahead of time so we can put the stuff in there when it's heated up and ready to go. We're shooting for about 375 degrees F.
  2. Next, prepare the boxed cornbread mix as instructed. When you are finished, add in the chopped jalapeños and the cheese and stir until everything is well combined.
  3. Spread that mixture into a greased pan or cast iron skillet. We used a round cake pan, either one will work great.
  4. Place the pan or skillet into the smoker and allow it to bake at 375 F for about 20 minutes. Check the center with a toothpick and when it comes out clean it's good to go.
  5. I like ours to get a little brown on top and around the edges. If yours is getting too brown you can cover it about halfway through, just know this might add a bit of time to your cooking process.
  6. I start checking ours at 20-25 minutes and then pull it out when it's done. You can leave it in the hot pan and it will finished cooking/setting up, transfer to a cooling rack if you like...9 times out of 10 ours gets eaten and served right out of the pan though so it's not necessary!
  7. Store in an airtight container, can be reheated in the oven or the toaster oven if you prefer it warmed up!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 74Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 121mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 4g