An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Honey Butter Jalapeño Cornbread

Put a twist on traditional honey butter cornbread, add some spice and grill with Kingsford® charcoal

Cooking for 6 people


  • 1 cup flour
  • 1 cup cornmeal
  • 0.6 cup sugar
  • 1 tsp. salt
  • 3.5 tsp. baking soda
  • 1 stick butter
  • 1 large egg
  • 1 cup milk
  • 1 large jalapeño (chopped)
  • 2 sticks butter (melted)
  • 0.25 cup honey
  • splash of bourbon (optional)

1 Food Prep

  • Combine all of your dry cornbread ingredients into a large mixing bowl. We recommend sifting the dry ingredients for a smoother batter.

  • Then, add all of your wet ingredients to the bowl and mix them together until they’re evenly combined. Pour your batter into a greased cast-iron skillet.

2 Grill Prep

3 The Cook

  • When your grill reaches 400ºF, place your skillet with the batter on the middle rack of the grill if possible to allow for even air flow and close the lid. Bake for 25 minutes at 400°F.
  • While your cornbread is baking, make the honey butter by whisking together the following ingredients: 2 sticks of butter (melted), ¼ cup of honey and a splash of bourbon (optional).
  • Remove your cornbread from the grill once it has a golden brown exterior.
  • Drizzle on the honey butter, slice and serve!
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1 Reviews
Rated 5 out of 5 by from Mouth watering ingredients This untraditional cornbread has the sweet, the forbidden, and the hot ingredients that transforms an old favorite into an entirely new treat.
Date published: 2023-05-26
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