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Grilled Cornbread

Grilled Cornbread with Spicy Honey Butter

Grilled Cornbread: A delightful blend of cornmeal and sweet corn with a hint of buttermilk, topped with spicy honey butter.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread
  • 1 cup All-purpose flour Substitute with gluten-free flour if needed.
  • 1 cup Yellow cornmeal Use white cornmeal for variety.
  • 1 tablespoon White sugar Honey or maple syrup can be a nice alternative.
  • 1 tablespoon Baking powder Make sure it's fresh for the best rise.
  • 1 teaspoon Kosher salt Table salt works as a substitute.
  • 1 cup Sweet corn Canned corn can work if drained properly.
  • 1 cup Buttermilk Yogurt mixed with water is a good substitute.
  • 1/4 cup Vegetable oil Can swap for melted butter or olive oil.
  • 1 large Egg Try a flax egg for a vegan option.
For the Spicy Honey Butter
  • 1/2 cup Unsalted butter Can use plant-based butter for a dairy-free option.
  • 1/4 cup Honey Consider maple syrup for a unique twist.
  • 1 tablespoon Hot sauce Adjust according to your taste, or omit for mild.

Equipment

  • 10-inch cast iron skillet
  • Grill
  • whisk
  • Mixing bowls
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your grill to 425°F (220°C). Grease a 10” cast iron skillet with vegetable oil and place on the grill to warm.
  2. In a medium bowl, combine the all-purpose flour, yellow cornmeal, sugar, baking powder, and kosher salt. Whisk until evenly mixed.
  3. In a large bowl, mix the sweet corn, buttermilk, vegetable oil, and egg. Whisk until smooth.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing.
  5. Pour the batter into the hot skillet, spreading it evenly. Close the grill lid and cook for 30 to 40 minutes.
  6. While the cornbread is cooking, melt unsalted butter in a saucepan. Whisk in honey and hot sauce until combined, and keep warm.
  7. Remove the cornbread from the grill and let it cool for 10 minutes in the skillet. Slice into wedges and serve with spicy honey butter.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 25gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure the skillet is hot before adding the batter to achieve a crispy crust. Adjust hot sauce to taste in the honey butter.

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