Skillet Cornbread (baked on the grill!)

skillet cornbread

This month, we’re focusing on baking on the grill. Mind you, this idea came straight from Streusel’s brain. She thought that since we’re both so committed to using our outdoor grills in the summertime, we should expand our horizons and figure out what else we could cook out there. I thought it was a bit off, truth be told (why grill cornbread when I can cook it in my perfectly evenly-temperatured oven?). And then, it was hot outside, my house was hot inside, and turning on the oven sounded like a terrible idea. The result was a Skillet Cornbread (baked on the grill!) that is delicious, slightly sweet, and tender with  crispy crust. Also, I had a house that stayed (ever so slightly) cooler.

 

 

All of this happened also, in part, because my dad and his wife were in Seattle for an arts fair. One night, with a desire to show off all that’s amazing about PNW summertime foods, we grilled wild salmon. I had figured that a cornbread might be a nice side – I don’t bake it often, always love it, and leftovers can be topped with a fried egg at breakfast time.

 

The recipe is super easy to put together, and (no surprise here) adding whole corn kernels add an extra bit of sweet deliciousness that really step up the bread. There’s also lots of cornmeal, making a slightly crunchy texture that pairs well with the fluffiness of the bread.

 

cornbread on the grill

 

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Skillet Cornbread (on the grill!)


Scale

Ingredients

1 cup + 1 tablespoon cup cornmeal

2/3 cup + 1 tablespoon cup all-purpose flour

1 1/2 tablespoons baking powder

1 tablespoons sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 1/2 cups buttermilk

3/4 cup corn kernels

2 tablespoons butter, melted + 1 tablespoon butter


Instructions

Heat the grill to 400° F.

 

In a large bowl, mix together the cornmeal, flour, baking powder, sugar, baking soda, and salt  In a separate bowl, whisk together the eggs and buttermilk. Pour the mixed eggs and buttermilk over the dry ingredients, add the corn and melted butter, and stir until just mixed. The batter will be fairly thin.

Place an 8 or 9’’ cast iron skillet on the grill, and add the 1 tablespoon butter. As the butter melts, use a silicone brush to spread it around the bottom and side of the pan. Once the pan is coated, pour in the batter. Lower the lid of the grill, and bake for 12-20 minutes. Check the bread at around 12 minutes, and if it’s not fully cooked, keep it on the grill baking until a knife inserted in to the center comes out clean.


Notes

This recipe was slightly adapted from https://www.grillingcompanion.com/recipe/cornbread-recipe-for-the-grill/

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3 Responses to Skillet Cornbread (baked on the grill!)

  1. Erica says:

    Ohhhh I love this!! This would be great for camping too!

  2. JAS! says:

    Loved biting into this cornbread to find a crispy crust with a burst of creamy/crunchy corn inside. Perfect combo of texutre and taste

  3. Robbin says:

    My grandma did cornbread on the grill, this recipe brings back memories.

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