CORNBREAD RECIPE FOR THE GRILL
Steps:
- Mix the dry ingredients in a bowl.
- In a separate bowl, whisk the eggs.
- After the eggs are foamy, add in the buttermilk and whisk some more.
- Pour the mixed eggs and buttermilk into the dry ingredients, add the corn and stir until the dry ingredients are just moist. Make sure you don't over stir. For reasons left for Alton Brown to explain, if you over-stir, you wind up with overly dense, chewy and somewhat flat cornbread. So don't be afraid to leave a few lumps. (If this were a baking website, I'd explain in great detail.)
- Heat the grill to 425° F.
- Put the cast iron skillet in place. At this point keep the skillet over direct heat, but set it up so you can move it to a indirect position (or turn off the burner that is under it if you are cooking with gas).
- Add the butter.
- When the butter is melted, before it starts to smoke, pour in the batter quickly. Move to indirect heat and close the grill. I left the temp at 425, and part of one side of the cornbread burned. Might be best to turn it down to 400 at this point to avoid overly crispy (read: black and burned) bottom.
- Check the bread after about 12 minutes. It takes about 12 to 20 minutes, depending on your grill, and how moist you like your bread. I like mine kinda goopy in the middle, so I prefer a shorter time. You can stick a toothpick in there to test how done it is. If it comes out wet, it can cook a bit longer (unless you like it goopy). If it comes out clean, then pull it from the grill.
- Let it cool for about 10 minutes. Cut yourself a slice. I like to butter it and add a bit of salt. It's also great with honey.
- Enjoy and rest easy knowing that my wife is full and happy. For now.
Nutrition Facts : Calories 318 kcal, Carbohydrate 40 g, Protein 9 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 92 mg, Sodium 888 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
JALAPENO CORNBREAD
Provided by Food Network Kitchen
Time 25m
Number Of Ingredients 0
Steps:
- Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 2 1/4 cups buttermilk, 2 eggs, 1/2 stick melted butter and 1 tablespoon chopped pickled jalapenos; stir into the flour mixture. Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapenos. Bake at 450 degrees F, 20 to 25 minutes.
EAST COAST GRILL'S CORNBREAD
This cornbread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. As Sam Sifton said in the 2012 article that accompanied the recipe, it is "the cornbread to become a child's favorite, to become the only cornbread that matters. All else is not cornbread."
Provided by Sam Sifton
Categories dinner, lunch, breads, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
- In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
- Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 6 grams, Carbohydrate 70 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 323 milligrams, Sugar 23 grams, TransFat 0 grams
RUTHERFORD GRILL CORNBREAD
Make and share this Rutherford Grill Cornbread recipe from Food.com.
Provided by stormyevans
Categories Quick Breads
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 450 F, Add butter, lard and oil to skillet andneat inovenuntil melted. about 5 minutes, then carefully pour into a medium bowl.
- Heat grill to medium high. Lightly brush corn with oil and grill turning every 3 minutes until charred and golden brown. Cut kernels off of cobs. Set aside.
- Put oven in middle position and reheat to 450. Add butter, lard and oil to skillet and heat in oven until melted, about 5 minutes, then carefully pour into a medium bowl.
- Wisk together cornmeal, flour, sugar jalapenos, baking soda, and salt in a large bowl.
- Whisk buttermilk and eggs into melted butter, then stir into cornmeal mixture until just combined. Pour into hot skillet and bake until a wooden picik or skewer inserted in center comes out clean, 15 to 20 minutes. Cool in skillet on a rack 5 minutes.
Nutrition Facts : Calories 561.9, Fat 30.6, SaturatedFat 10.7, Cholesterol 127.2, Sodium 753.4, Carbohydrate 64, Fiber 4.4, Sugar 19.2, Protein 12.2
CAMPFIRE CAST IRON CORNBREAD
It doesn't get better than a deep pan of cornbread cooked over coals in a cast-iron skillet old-timey style. Here's my own super-moist recipe, with additional instructions if you prefer to use your oven. Serve with butter, honey, your favorite jam, or molasses.
Provided by Elisa Gale
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- You will need a cast iron chicken frying pan with a lid and a few iron S-hooks to raise the pan up off the ground.
- Build a campfire with wood and allow the fire to burn until you have some good embers going. Add a layer of coal. Rake the coals into a flat bed on one side of the fire. Completely grease the inside of the cast iron pan and the lid with lard. Set the pan next to the fire on some coals to preheat for 10 to 15 minutes.
- Sift cornmeal, flour, brown sugar, baking powder, baking soda, and salt together in a bowl. Make a hole in the middle of the mixture. Add buttermilk, melted butter, eggs, sour cream, and vanilla extract into the hole. Stir together until a lumpy batter forms, but don't overmix. Allow batter to sit while you check the pan; grease should not be smoking but only be hot and melted. If it is smoking, remove from heat and cool down until it no longer smokes. Pour batter into the hot pan and cover with the lid.
- Place a very thin layer of embers on the ground and use the S hooks to raise the bottom of the pan and allow air to circulate. Place about 1/3 of the amount of embers you used underneath on the top of the pan. Bake without removing the lid until cornbread is cooked through and a toothpick comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 41.5 g, Cholesterol 69.2 mg, Fat 12.4 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 6.4 g, Sodium 506.6 mg, Sugar 15.3 g
REDSTONE RESTAURANT FAMOUS CORNBREAD WITH MAPLE BUTTER
This recipe is the original recipe from the great Redstone restaurant in Minneapolis, Minnesota. They are well known for their delicious cornbread and Maple Butter. Absolutely the best cornbread you'll ever taste!!!
Provided by Korissacook
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Mix together all ingredients in the order given.
- Pour into greased 8" or 9" iron skillet.
- Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.
- Serve warm with Maple Butter.
- MAPLE BUTTER:.
- Allow butter to soften to room temperature.
- In mixer, (use a paddle attachment if available) whip butter & Salt until creamy.
- Slowly drizzle syrup into mixture until well blended.
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