Rutherford Grill Cornbread

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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