Why Bob’s Red Mill Polenta Is Perfect for Smoked Cornbread

Using coarse-ground polenta instead of traditional cornmeal gives this cornbread a heartier texture and more character. Bob’s Red Mill Yellow Corn Polenta holds up well during the low-and-slow smoking process, allowing the crumb to stay tender while picking up subtle smoky notes. It’s a simple swap that adds depth and makes each bite a little more interesting—especially when paired with bold flavors like pineapple, coconut, and jalapeño.

Smoked to Perfection on the Gravity Series

The Gravity Series makes it easy to smoke cornbread low and slow with consistent, even heat. Charcoal gives the cornbread a subtle, smoky depth that pairs well with the sweetness of pineapple and coconut. The steady temperature control means you can bake it through without drying it out, and the cast iron pan picks up just the right amount of crisp around the edges. It’s a great way to bring a hint of smoke and a lot of flavor to a classic side.

A Sweet-Heat Spin on Classic Cornbread

This cornbread brings a bold twist with layers of flavor you don’t usually find in a traditional recipe. Pineapple adds natural sweetness, coconut milk brings richness, and jalapeño offers just enough heat to balance things out. The result is a sweet-savory bite with a little kick—perfect for summer cookouts or as a standout side alongside grilled mains. It’s familiar comfort with a tropical edge.