Rutherford Grill Cornbread
Ingredients
- 2 ears corn ⓘ
- 1/4 cup cold unsalted butter, cut into pieces ⓘ
- 1/4 cup vegetable oil ⓘ
- 1 1/2 jalapeons fine dice with some seeds ⓘ
- 1 1/4 cups cornmeal (preferably stone-ground not coarse) ⓘ
- 1/4 cup all-purpose flour ⓘ
- 1 tablespoon sugar ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt
- 1 1/2 cups well-shaken buttermilk ⓘ
- 2 large eggs ⓘ
- 1 teaspoon bacon fat ⓘ
Instructions
- 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 & Diet Analysis (per serving)
775
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).