Grilled Corn Cornbread

Grilled Corn Cornbread
When you cook as much as I do, you get excited by pretty much everything about food, and it’s even better when you find someone who speaks your language. I had a 20-minute conversation with a friend all about corn. That was it, but we both gushed about seeing overflowing boxes of corn at the farmers market and what we were doing with those yellow cobs. I had just baked grilled corn cornbread, so I had a lot to chat about.

Skillet cornbread is usually a fall thing for me when I pair it with a spicy bowl of veggie chili, but I changed my routine. Folding grilled corn into the batter gave it a subtle smoky flavor, and I loved how the kernels added a juicy crunch to the crumbly cornbread. We ate it paired with salads and roasted tomatoes instead of warm bowls of soup. I did freeze half the batch to save it for those chilly fall days that will be here before we know it.

Grilled Corn Cornbread
Adapted from Real Simple November 2017

For corn
2 ears of corn, shucked
1 teaspoon olive oil
Pinch of kosher salt
Pinch of black pepper

For cornbread
1 tablespoon butter
1-1/2 cups all-purpose flour
1-1/2 cups stone-ground cornmeal
1/4 cup granulated sugar
1-1/2 tablespoons baking powder
1 teaspoon kosher salt
3/4 teaspoon baking soda
1-1/2 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 tablespoon minced chives

Preheat a gas or charcoal grill on high heat.

Rub the corn with 1 teaspoon olive oil and pinches of salt and pepper. Grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.

Preheat the oven to 400 degrees F.

Place the butter in a 10-inch cast iron skillet over low heat. As the butter melts, tip the pan, so it coats the bottom and sides. In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and baking soda. In a medium bowl, whisk together the milk, oil, and eggs. Fold the wet ingredients into the dry ingredients with 1 cup corn kernels until just combined. Carefully spread the batter into the warmed skillet. Bake for 25-30 minutes until golden brown. Top with the remaining corn and chives before serving.

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