Grilled Corn Cornbread

Folding grilled corn into the batter of this skillet grilled corn cornbread gives it a subtle and smoky flavor along with a fresh crunch.

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

• Author: Paige Adams
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 45-50 minutes
• Yield: Serves 8–10 1x

Print Recipe

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Description

Folding grilled corn into the batter of this skillet grilled corn cornbread gives it a subtle and smoky flavor along with a fresh crunch.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat a gas or charcoal grill on high heat.
2. 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.
3. Preheat the oven to 400 degrees F.
4. 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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Notes

Adapted from Real Simple November 2017