Red Masa Cornbread with Piquillo Peppers and Chihuahua Cheese
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Cornbread is a dish steeped in tradition, but when made with Masienda red masa harina, it gains a depth of flavor that feels both authentic and bold. This version combines the rustic earthiness of Masienda’s heirloom corn with the smoky sweetness of piquillo peppers and creamy Chihuahua cheese. Baking it on a pellet grill with apple and cherry wood pellets adds a delicate smoky layer that elevates this classic side. Revolution Barbecue Cherry Wood Smoked Salt ties it all together with a whisper of smoke that enhances every bite. Whether you pair it with smoked meats or enjoy it drizzled with local honey, this cornbread celebrates quality ingredients and the power of fire and smoke.
Smoky Red Masa Cornbread with Masienda and Piquillo Peppers
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Author:
Glenn Connaughton
Servings
10
Prep Time
10 minutes
Cook Time
45 minutes
Calories
340
This recipe is all about taking cornbread to a higher level with Masienda red masa harina, a premium heirloom corn flour known for its nutty, earthy flavor and vibrant color. Sweet piquillo peppers and melted Chihuahua cheese provide balance and richness, while a pellet grill infuses the batter with a subtle smoky character from apple and cherry wood. Revolution Barbecue Cherry Wood Smoked Salt enhances every layer of flavor, making this cornbread as memorable as any centerpiece dish. It’s proof that great ingredients—like Masienda masa—make all the difference.
Ingredients
Wet Ingredients
- 12 tablespoons (1½ sticks) unsalted butter, melted, plus 1 tablespoon unsalted butter, not melted
-
½ cup Grade A Dark maple syrup
- 2¼ cups buttermilk, room temperature (or 2¼ cups whole milk plus 2 tablespoons lemon juice or white vinegar)
- 3 large eggs, room temperature
Dry Ingredients
- 1 cup Masienda Red Masa Harina
- 1 cup all-purpose flour
- 1½ tablespoons baking powder
- 1½ teaspoons Revolution Barbecue Cherry Wood Smoked Salt
- ½ teaspoon baking soda
Add-ins
-
½ cup shredded Chihuahua or Monterey Jack cheese
- ⅓ cup diced piquillo peppers
Optional
- Melted butter, for serving
- Local honey, for serving
Directions
- Mix the Wet Ingredients: In a medium bowl, whisk together the melted butter, Grade A Dark maple syrup, buttermilk (or substitute), and eggs until smooth.
- Mix the Dry Ingredients: In a large bowl, whisk the Masienda red masa harina, all-purpose flour, baking powder, Revolution Barbecue Cherry Wood Smoked Salt, and baking soda until evenly combined.
- Combine: Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the shredded Chihuahua or Monterey Jack cheese and diced piquillo peppers.
- Preheat the Pellet Grill: Set your pellet grill to 425 degrees Fahrenheit with cherry wood pellets. Place a 12-inch cast iron skillet inside to preheat for 30 minutes.
- Add Butter: Remove the skillet carefully and swirl in the tablespoon of unmelted butter to coat the bottom and sides.
- Bake the Cornbread: Pour the batter into the hot skillet and smooth the top. Return the skillet to the pellet grill and bake for 40 minutes with the lid closed, or until the center is set and the top is golden brown.
- Cool and Slice: Let the cornbread rest for at least 5 minutes before slicing into wedges or squares.
Recipe Note
The combination of Masienda red masa harina, piquillo peppers, and Chihuahua or Monterey Jack cheese creates a cornbread that’s both rustic and sophisticated. The bold, rich sweetness of Grade A Dark maple syrup adds depth, while Revolution Barbecue Cherry Wood Smoked Salt perfectly complements the natural smoke from cherry wood pellets. Serve warm with melted butter and a drizzle of local honey for a side dish that’s as memorable as the main event. Explore more recipes that highlight bold, high-quality ingredients at Revolution Barbecue.
Nutrition information is automatically calculated, and should only be used as an approximation
Serving Size
1 serving (130 grams)
Calories 340,
Fat
16 grams,
Polyunsaturated Fat
1 milligrams,
Monounsaturated Fat
4 milligrams,
Carbs
43 grams,
Protein
6 grams,
Potassium
190 milligrams,
Fiber
2 grams,
Sodium
410 milligrams,
Sugar
11 grams,
Iron
1.4 milligrams
