Bake Cornbread in Your Covered Grill
I like making cornbread in a cast-iron skillet and cornbread can withstand a bit of temperature fluctuation, so I decided to take it for a spin in my ceramic covered grill. Perfect. I had chicken and corn going while I was baking this cornbread at the same time. See Tips for a non-dairy version.
- 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
- 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.
- Coat the inside of a 9-inch cast-iron skillet with nonstick spray.
- Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl to aerate and combine.
- 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.
- 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.
- I have made this into a nondairy version quite successfully. Use unsweetened almond milk in lieu of the buttermilk; just add teaspoon of lemon juice and allow to sit while you are prepping the rest of the batter. Swap in vegetable oil for the butter.