Folding grilled corn into the batter of this skillet grilled corn cornbread gives it a subtle and smoky flavor along with a fresh crunch.
2 ears of corn, shucked
1 teaspoon olive oil
Pinch of kosher salt
Pinch of black pepper
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.