More Than Just Dinner.


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Prep Time:35 Minutes
Cook Time:30 Minutes

Nutritional Information

For a more traditional take on this recipe, bake it in a cast iron skillet. You can also bake individual corn bread muffins in muffin pans. Bake time will vary, depending on which method you use.


  • 3 cups all purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups milk
  • 3 large eggs, lightly beaten
  • 2 sticks unsalted butter, melted


  • 1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Allow the mixture to sit at room temperature for 20 minutes.
  • 2. Meanwhile, preheat the EGG to 350 degrees F using indirect heat. Grease muffin pans, a cast iron skillet or a 9 by 13 by 2-inch baking pan.
  • 3. Pour the batter into the prepared pan, smooth the top, and bake for15-20 minutes for muffins, 30 to 35 minutes for a cast iron or baking dish, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
  • 4. Variation: add 1/4 cup green onions and 1 cup cheddar jack cheese
  • 5. Please see reviews below for additional class variations.

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Variation: For the Smoking class on 7/28 & 7/29/14, we added 1 ear of grilled corn to this recipe. To do this, preheat your EGG to 400º using direct heat and a cast iron grate. Grill the corn out of the husk, on all 4 sides for 2-3 minutes per side, or until char marks form. Cut the corn off of the cobb and mix into the cornbread batter. Bake as directed. In this class the muffins were served with butter blended with Dizzy Pig's Pineapple Head seasoning.
07-29-2014 at 10:59 PM
Variation: In our Down Set Hike class on 9/15/14, we good the original recipe and added 1 cup of cotija cheese (found at Mexican grocery stores) and 2 jalapeños that were grilled over direct heat until slightly charred, seeded then diced finely. Add these items in at the end of mixing the batter and bake as directed.
09-17-2014 at 04:43 PM
Variation: For the Sausage and Chili Class on 10/14/14, we substituted 2/3 cup of honey for the sugar.
10-20-2014 at 08:35 PM
Variation: For Holiday Proteins & Sides class on 12/16/14, we added 3 tablespoons of the Bombay Curryish Dizzy Pig Rub to the dry ingredients and we baked the batter in mini muffin tins. Cornbread mini muffins were served with a Cinnamon Maple Butter.
12-17-2014 at 07:08 PM
Variation: For Baby It's Cold Class on 01/12/15, 01/13/15 and 01/14/15; we created Cornbread Cheese Bombs. After Step 1, fold in the green onions. You will need 24 ounces of pepper jack cheese, grated. Take 1 ounce of the cheese and compress into a ball. Set aside. Spray a standard muffin tin. Place about 1 ounce of the cornbread batter into the bottom of each cavity. Then take 1 cheese ball and place it in the middle and use just enough batter to cover the cheese. Bake as directed. Serve hot.
01-17-2015 at 04:32 PM

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828