Fat Daddy’s BBQ Cornbread Recipe
This irresistible Fat Daddy’s BBQ Cornbread Recipe brings smoky, sweet, and savory flavors together in one golden, perfectly moist bite. Whether you're smoking it alongside brisket or serving it at a backyard BBQ, this smoked cornbread will steal the show. Inspired by BBQ legends and Southern comfort food, this recipe is packed with bold flavor and texture — plus a few unexpected secrets to elevate your cornbread game.
Equipment
- Cast iron skillet (10–12 inch preferred)
- Smoker (pellet, offset, or electric smoker)
- Mixing bowls
- Whisk or wooden spoon
- Measuring cups & spoons
- Aluminum foil (optional for moisture control)
- Heat-resistant gloves or mitts
Ingredients
- Dry Mix:
- 1 box Jiffy Corn Muffin Mix 8.5 oz
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Wet Ingredients:
- 2 large eggs
- 1¼ cups buttermilk
- ½ cup unsalted butter melted
- ¼ cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese optional but amazing
- ½ cup corn kernels fresh or frozen & thawed
- ¼ cup chopped jalapeños or green onions optional
Instructions
- Preheat Your Smoker:Preheat smoker to 275°F (135°C). Use fruit wood like apple or cherry for mild smoky flavor.
- Prep the Skillet:Grease a cast iron skillet generously with butter or cooking spray. You can place it in the smoker during preheating to warm it up for a crispy crust.
- Mix Dry Ingredients:In a large bowl, whisk together Jiffy mix, cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:In a separate bowl, whisk eggs, buttermilk, melted butter, and sour cream until smooth.
- Combine & Add Extras:Pour wet mixture into the dry ingredients. Mix until just combined. Gently fold in cheese, corn, and jalapeños.
- Pour into Skillet:Carefully pour the batter into the hot cast iron skillet. Smooth the top with a spatula.
- Smoke It:Place the skillet in your smoker. Smoke for 45–60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Rest & Serve:Let the cornbread rest for 10–15 minutes before slicing. Serve warm with honey butter or BBQ mains.
Notes
For extra crispy edges, preheat the cast iron skillet with butter before pouring in the batter.
Want more smoky intensity? Use mesquite wood and add 10 more minutes of smoke time.
Store leftovers in an airtight container for up to 3 days. Reheat in oven or air fryer for best results.
Add crispy bacon bits or smoked brisket for a hearty twist.
This pairs beautifully with ribs, pulled pork, or a bowl of chili.