Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled Corn Cornbread

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

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.


Ingredients

Scale
  • For corn
  • 2 ears of corn, shucked
  • 1 teaspoon olive oil
  • Pinch of kosher salt
  • Pinch of black pepper
  • For cornbread
  • 1 tablespoon butter
  • 11/2 cups all-purpose flour
  • 11/2 cups stone-ground cornmeal
  • 1/4 cup granulated sugar
  • 11/2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 11/2 cups buttermilk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon minced chives

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.

Notes

Adapted from Real Simple November 2017