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Skillet Cornbread (on the grill!)



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


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.


This recipe was slightly adapted from