One of the most beautiful things about wood pellet smokers is their versatility and ability to cook things that most would think impossible are at least very difficult on a BBQ grill.
Our friends from M/W Smokers and Meat Whiskey killed it on this version of skillet cornbread.
You HAVE to try this one!
A handful of smoked hot sausage
A handful of diced jalapeno
1 farm fresh egg
A handful of diced onion
1 cup of flour
1/2 cup bacon grease
1 cup of corn meal
1 can of cream corn
1 cup of buttermilk
1. Brown the hot sausage. (Drop it on a skillet for 20-30 minutes)
2. Before you start mixing the ingredients, take your skillet and set it on the grill at 425F to warm it up.
3. Mix together the flour, cornmeal, buttermilk, cream corn, sausage, diced jalapeno, diced onion, egg and bacon grease. Then top it off with a good layer of stack house rub.
4. Mix the ingredients to a good consistency.
5. If you want it to be thicker add cornmeal or flour. If you want it to be thinner add more buttermilk.
6. Take some more bacon grease and put a layer in the skillet so that the mixture doesn’t stick.
7. Pour the mixture into the heated skillet and let it cook for 20-25 minutes.
8. Once it’s cooked, take it off the grill, let it sit to allow the excess grease to soak then you’re ready to slice and serve!