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Ingredients:
- Three (3) tbsp. cup vegetable oil
- Two (2) cups plain yellow cornmeal
- One (1) cup all-purpose flour
- One (1) tbsp. sugar
- Two (2) tsp. baking powder
- 2 tsp. baking soda
- 1/2 tsp. salt
- One (1) 15oz can cream-style corn
- One (1) cup whole buttermilk
- Three (3) large eggs
- Two (2) jalapenos, one diced finely and the other cut thinly.
- One (1) cup cheddar cheese, shredded
Directions:
- Pour three (3) tbsp. oil into a large cast iron skillet and place into smoker. Turn smoker on to 400 degrees fahrenheit.
- In a large bowl, mix cornmeal, flour, sugar, baking soda, baking powder and salt. Stir well
- In a medium bowl, mix cream style corn, buttermilk, eggs, diced jalapenos, and vegetable oil. Stir well.
- Fold wet ingredients into your dry ingredients.
- Pour cornbread mix into your hot cast iron skillet and top with thinly sliced jalapenos.
- Close lid and smoke for approx. 25-30 minutes.
- Pierce cornbread with toothpick. If toothpick is clean when removed, take cast iron skillet out of smoker, and let cool for 5-8 min.
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