Grilled Cornbread
Makes: Serves 6
  • ¾ cup plus 2 tablespoons stoneground yellow cornmeal (I used Bob’s Red Mill Medium Grind Cornmeal)
  • ⅔ cup all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup buttermilk, at room temperature
  • ¼ cup (1/2 stick) unsalted butter, melted
  • 1 large egg, at room temperature
  1. Have your grill going at a medium-high heat. If you have a temperature gauge, aim for a range of 375°F to 400°F. Have rack set at its most indirect position.
  2. Coat the inside of a 9-inch cast-iron skillet with nonstick spray.
  3. Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl to aerate and combine.
  4. In a separate small bowl, whisk together the buttermilk, melted butter and egg. Pour liquid into dry mixture and stir just until combined. Scrape into prepared pan.
  5. Bake for about 15 minutes or until a toothpick tests clean. Serve warm cut into wedges. Cornbread is best eaten soon but may be stored at room temperature wrapped in plastic wrap for up to 2 days.
Recipe by Bakepedia at