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
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.