Smoked Cornbread Stuffed with Cheddar

Ingredients

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, melted
• 1 cup milk
• 1 egg
• 2 tablespoons honey
• 1 cup sharp cheddar cheese, shredded

Instructions

1. 1

   Preheat a smoker to 225°F (107°C) and set it to indirect heat; place a drip pan with a little water on the grill to maintain moisture.

2. 2

   In a large bowl whisk together cornmeal, flour, baking powder, and salt; in a separate bowl combine melted butter, milk, egg, and honey, then pour into the dry ingredients and stir until just combined.

3. 3

   Fold in half of the shredded cheddar, then pour the batter into a greased 8‑inch cast‑iron skillet, smoothing the top.

4. 4

   Place the skillet on the smoker rack and bake for 30‑35 minutes, or until a toothpick inserted into the center comes out clean.

5. 5

   Remove the cornbread from the smoker, let it cool for 5 minutes, then carefully cut it in half horizontally and fill the cavity with the remaining cheddar; the residual heat will melt the cheese.

6. 6

   Slice into wedges and serve warm.