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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


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


  • 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


  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.


Adapted from Real Simple November 2017