Dr. K's Pecan Smoked Pineapple Jalapeño Cornbread
Dr. K's Pecan Smoked Pineapple Jalapeño Cornbread
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Category
Bread
You asked for it and we are happy to share! This one is for all of our new fans who tried and loved our Pecan Smoked Pineapple Jalapeño Cornbread at this year's National Cornbread Festival. Now fans near and far can make it at home!
Author:Dr K
Ingredients
10-12” Lodge Cast Iron Skillet
1 box cornbread mix
½ cup crushed pineapple
1-2 finely diced jalapeños to taste
¾ cup fine sharp cheddar cheese
1 egg
⅔ cup milk
5 tablespoons butter, melted
¼ teaspoon cayenne pepper to taste
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1-2 Dr. K’s TennCans Pecan
¼ cup vegetable oil (for skillet)
Directions
Get grill going to 375-400°
Put Pecan flavor Dr. K’s TennCans on grill with indirect heat 10-15 min prior to placing cornbread on the grill.
If using a kamado/charcoal type grill, use a heat deflector for indirect heat.
Preheat the skillet on stove. Be careful with the hot skillet.
Mix ingredients in a large bowl.
Add 1/4 cup vegetable oil to the skillet and heat up on stove.
Pour mix into the skillet with hot oil.
After the Dr. K’s TennCans are smoking, put skillet on the grill.
Cook for 30 min or until the toothpick comes out clean and the top is golden brown.
Allow to cool for 15 minutes
Remove from the skillet to slice and enjoy!
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