Smoked Cornbread Recipes

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SMOKED CORNBREAD



Smoked Cornbread image

Smoked cheddar cheese, smoked paprika and fresh thyme adds a flavor sensation to this legendary comfort food.

Provided by Chef Pisces

Categories     High In...

Time 45m

Yield 1 1, 4 serving(s)

Number Of Ingredients 11

1 1/2 cups cake flour (Swan's Down)
3 cups yellow cornmeal
1 tablespoon baking powder
1 1/4 teaspoons salt
1/2 tablespoon sugar
1/4 cup fresh thyme (finely chopped)
8 ounces smoked sharp cheddar cheese (smoked gouda is good also)
1 1/4 cups milk (2 %)
2 large eggs
8 tablespoons unsalted butter (melted and slightly cooled)
3 tablespoons smoked red paprika

Steps:

  • Melt 1 tbsp of butter in a small pan and saute the thyme but don't let it burn. Just heat it enough to bring out the flavor and just until the leaves are wilted and soft. Set aside.
  • First the dry ingredients: Sift together the cornmeal salt, baking powder, sugar, paprika and flour. Set aside.
  • In a mixing bowl, cream the butter and eggs in a mixing bowl using an electric mixer, while simultanously adding in the milk. Once that forms a sauce, using a rubber spatula or wooden spoon, add in the cheddar cheese and fresh thyme folding in gently by hand.
  • Pour the entire mixture into a Pyrex baking dish and bake, covered, at 350 for 30 minutes, but check after 20 minutes. It is done when a toothpick stuck into the middle comes out clean.

SMOKED CORNED BEEF BRISKET



Smoked Corned Beef Brisket image

A homemade dry rub of coriander, mustard seed, fennel, and paprika really brings out the flavor in this smoked corned beef brisket.

Provided by trinityprop2001

Time P2DT5h50m

Yield 10

Number Of Ingredients 9

3 tablespoons ground coriander
1 ½ tablespoons fennel seeds
1 tablespoon brown sugar
1 tablespoon ground paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 ½ teaspoons mustard seed
1 (4 pound) corned beef brisket
cherry wood chips

Steps:

  • Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl.
  • Place brisket in a glass baking dish and rub spice mixture all over. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.
  • Soak wood chips in water for at least 1 hour.
  • Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
  • Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid. Smoke for 2 hours.
  • Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.
  • Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 4.5 g, Cholesterol 79.6 mg, Fat 16.1 g, Fiber 1.7 g, Protein 15.5 g, SaturatedFat 5.2 g, Sodium 923 mg, Sugar 1.7 g

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