Grilled Cornbread

Bake Cornbread in Your Covered Grill

grilled cornbread

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.

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.

Bakepedia Tips

  • 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.



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