Big Green Egg Cornbread

cast iron skillet cornbread on big green egg

5 from 1 vote

A delicious skillet cornbread using your Lodge cast iron and you Big Green Egg that will have all your guests asking for more.

Servings:

Ingredients

1 16-oz package Lodge Skillet Cornbread Mix True Southern
1 1/2 cups buttermilk
1/4 cup canola oil
1/4 stick unsalted butter
3 large eggs
2 large jalapeno peppers

Instructions

Clean and start Big Green Egg. Shake out natural lump charcoal leftover from previous cook and clear any ash with removal tool and shovel. Add more BBQ lump charcoal to rim of fire box, insert 2-3 squares of SpeediLight, and ignite those with a simple butane starter. Leave dome open for first 7-10 minutes so fire is established.
For indirect heat cooking, carefully sit ceramic convEGGtor plate setter in position with legs up. Make sure one of the three legs is front-center on EGG in vertical line with external temperature gauge, so that device is free from direct heat and will read accurately. Use Big Green Egg grid lift tool to put cooking grid back in place.
Place two large jalapeno peppers on grid and close dome, opening top and bottom vents just enough to maintain 325 temperature range. Remove jalapeno peppers once charred.
Place empty skillet into Big Green Egg and close dome.
In kitchen, slice peppers down center, remove seeds, then dice.
Empty contents of dry cornbread mix into large bowl.
Mix wet ingredients thoroughly in regular-sized bowl with a whisk, then combine with diced peppers into dry mix.
Open dome, add ¼ stick of butter to hot skillet, swirl to coat and melt. Then pour cornbread mixture into skillet and close dome to smoke for 30 minutes. Do not use skillet lid.
If you have a Big Green Egg table nest or sideboard EGG Mates, prep for finish by placing a cutting board on that surface and sit a hot pad on the board.
Test cornbread with toothpick or knife blade. If it comes out clean, you’re done. Remove skillet, using insulated handle and/or heat-resistant BBQ mitt. Sit it on hot pad. It’s heavy with a short handle, so carry cutting board into the kitchen with door assistance.
With skillet on hot pad or trivet, cut cornbread from side to side so it makes 8 generous wedges, or adjust depending on crew size. Use cake spatula to remove. Resist urge to flip hot and weighty skillet over. Keep lid on skillet after serving.
Serve wedges warm and enjoy with chili, turkey, just about anything.
While EGG is still warm, give cooking grid a once-over with a safe scrubber that doesn’t leave metal fibers, so it’s clean and ready for next backyard BBQ. Close top and bottom vents and your Big Green Egg will extinguish itself in about 15 minutes. Cover barbecue station once everything is cool.

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