If you’re grilling dinner, you should definitely grill your sides, like this Grilled Jalapeño Cheddar Cornbread. The jalapeño is grilled, the cornbread is cooked on the grill, and then that’s grilled to make the perfect side dish.
For ideas on what to serve with it, check out all of our recipes.
We host a lot of barbecues over the summer. We serve the standards — hamburgers and hot dogs — but I always want to change up our side dishes. I can’t serve the same things every weekend.
If you know me, you know I need to come up with a twist on a recipe when I’m making it. Instead of potato salad, I have to make loaded potato salad. Instead of cornbread, I have to make grilled jalapeño cheddar cornbread.
The jalapeño is grilled, the cornbread itself is cooked on the grill, and then the pieces are grilled again to add some grill marks. It’s totally worth it.
This grilled cornbread isn’t our only vegetarian grilling recipe. For more, check out all of our Tasty Vegetarian Grilling Recipes.
Grilled Jalapeño Cheddar Cornbread Recipe
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Grilled Jalapeño Cheddar Cornbread Ingredients:
- 2 tablespoons olive oil
- 1 large jalapeño pepper
- 1 box corn muffin mix
- 1/3 cup milk
- 1 egg
- 2 oz. shredded cheddar cheese
- Hot honey (optional)
How To Make Grilled Jalapeño Cheddar Cornbread:
Drizzle about 1/4 of the olive oil on the jalapeño pepper.
Grill the jalapeño pepper for about three minutes on each side (so about nine minutes total). Remove it from the heat.
Pull the stem off the jalapeño pepper and cut it into small pieces.
Add it to a bowl with the corn muffin mix, milk, egg, and cheddar cheese. Mix together.
Pour into an 8- x 8-inch pan.
Quick aside: Make sure that you are using a grill safe pan. Most pans that can go in the oven can also go in the grill. But keep in mind that grills can get a lot hotter than an oven can, so not every oven-safe pan is considered grill-safe.
Cast iron, stainless steel, foil, and aluminum pans should all be safe in the grill (of course, double check your exact pan to make sure. Nonstick pans aren’t recommended for the grill and you might have some of those). Glass and stoneware should are not grill safe because they can crack and/or shatter at high heat.
Put the pan directly on a propane grill, at about 350 F, and cook for about 20 minutes until a toothpick comes out clean.
Remove from the heat and let the cornbread cool, about 20 minutes.
Remove the cornbread from the pan and cut it into 16 pieces.
Brush the remaining olive oil across the tops of the cornbread slices.
Grill them for about three minutes with the olive oil side down.
If you want to give these a little extra kick, drizzle each slice with hot honey before serving.
You can serve Grilled Jalapeño Cheddar Cornbread hot off the grill or cooled. It tastes delicious either way.
Grilled Jalapeño Cheddar Cornbread: Frequently Asked Questions
This is a heated debate and people will die on this hill. Not me, but people.
Personally, I don’t think cornbread is better when its made in a cast iron skillet. Some people do, but — and it’s a big but — if it’s your first time cooking cornbread in a cast iron skillet, there’s a good chance it will be dry, will stick to the pan, and you won’t really enjoy it as much as if you made it in a (more forgiving) cake pan.
However, if you really want to make Skillet Cornbread on the Grill, I have some tips for you:
Generously oil the pan. A tiny bit of oil won’t work. You need to be pretty liberal when you apply it.
Add a dusting of flour on top of the oil to create a barrier between the oil and the batter.
Let the cornbread cool for about 20 minutes before removing it from the cast iron skillet. If you try to remove it when it’s warm, it either won’t come out or will fall into pieces as it comes out.
If your cornbread is dry, that’s the result of overmixing. You need to mix it enough that all the cornbread mix is incorporated into the wet ingredients and that there aren’t pockets of dry mix left. But that’s it. Stop mixing once it’s all combined.
The best way to do this is to mix using a fork to allow more air in. Though we love our stand mixer, it’s not the best tool for cornbread.
You have two ways to store leftover cornbread.
The first way is to store any leftover cornbread in an airtight container in the fridge. It’ll last about a week this way.
The second way is to wrap any leftover cornbread in foil and store it in the fridge. It’ll last the same week this way.
If you don’t have any room in your fridge, you can store the cornbread at room temperature, either in an airtight container or wrapped in foil. It’ll only last about two to three days this way, so if you’re not planning on eating it within that timeframe, put it in the fridge.
If you want to reheat this cornbread, put it on a plate with a pat of butter on top and heat it in the microwave for about 30 seconds. The butter will keep the cornbread moist and will refrain it from drying out.
We don’t recommend reheating cornbread in the oven or on the grill. While that is possible, it’s just too much work for too little reward.
What to serve with Grilled Cornbread?
If you’re grilling cornbread, you should definitely grill your main dishes too. Our favorite grilled main dishes are:
- Mozzarella Cheese Stuffed Hamburgers On The Grill
- Grilled Shrimp Kabobs
- Grilled Ground Sausage Burgers
- Yakitori (Japanese Grilled Chicken Skewers)
Grilled Jalapeño Cheddar Cornbread
If you’re grilling dinner, you should definitely grill your sides, like this Grilled Jalapeño Cheddar Cornbread. The jalapeño is grilled, the corn bread is cooked on the grill, and then that’s grilled to make the perfect side dish.
Ingredients
- 2 tablespoons olive oil
- 1 large jalapeño pepper
- 1 box corn muffin mix
- 1/3 cup milk
- 1 egg
- 2 oz. shredded cheddar cheese
- Hot honey (optional)
Instructions
- Drizzle about 1/4 of the olive oil on the jalapeño pepper.
- Grill the jalapeño pepper for about three minutes on each side (so about nine minutes total). Remove it from the heat.
- Pull the stem off the jalapeño pepper and cut it into small pieces.
- Add it to a bowl with the corn muffin mix, milk, egg, and cheddar cheese. Mix together.
- Pour into an 8- x 8-inch pan.
- Put the pan directly on a propane grill, at about 350 F, and cook for about 20 minutes until a toothpick comes out clean.
- Remove from the heat and let the cornbread cool, about 20 minutes.
- Remove the cornbread from the pan and cut it into 16 pieces.
- Brush the remaining olive oil across the tops of the cornbread slices.
- Grill them for about three minutes with the olive oil side down.
Notes
If you want to give these a little extra kick, drizzle each slice with hot honey before serving.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 62Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 63mgCarbohydrates 5gFiber 0gSugar 3gProtein 2g
Have you tried this Grilled Jalapeño Cheddar Cornbread recipe? Let us know what you thought in the comments.
Jean
Monday 18th of July 2022
love the idea of grilled cornbread