When smoking other things, go ahead and take the opportunity to add peaches and poblanos to the smoker put into the cornbread recipe!

Add halved peaches and poblano pepper to the smoker and let the peaches smoke for 30-35 minutes. I used peach wood to compliment the flavor of the peach. Let the pepper smoke for an hour. Remove and keep in the refrigerator until ready to bake the cornbread.

Preheat oven to 425 degrees. Coat cast iron skillet with a tablespoon of butter on the bottom and sides of the skillet. Combine dry ingredients in one bowl: cornmeal, flour, baking powder, baking soda, and sugar. In another bowl, combine the wet ingredients: beaten eggs, milk, and butter. Finely chop one and a half of the peaches, reserving one half to top the cornbread. Slice the remaining half-peach thinly lengthwise. Finely chop the poblano, also reserving a few pieces for the top.

Add the wet ingredients to the dry ingredients and stir until combined. Add the chopped peaches and poblanos and fold in. Pour the batter into the cast iron skillet. In the middle of the skillet, arrange the remaining peach slices in a circle in the middle. Sprinkle remaining chopped poblanos on top –  this will make for an eye-catching presentation once baked.

Bake the cornbread for 20-25 minutes until browned and a toothpick inserted in the middle comes out clean. Serve with butter and honey. I dare you to eat just one piece!

Tip Bubble: Blue cornmeal can be found from Anson Mills, War Eagle Farms, and Bob’s Red Mill. If the cornmeal is very coarse, pulse in the food processor before baking with it for a finer texture. Gluten-free all-purpose flour can easily be used in any baking recipe – I recommend “Cup for Cup” all-purpose gluten-free flour. It can easily be found on Amazon.com.

Pairing Suggestions/Maximizing Leftovers: For a sweeter cornbread without adding extra calories, add 2 tablespoons stevia in the raw to the batter before baking. This cornbread is great paired with any dish that comes out of the smoker!