Rutherford Grill Copycat Cornbread Recipe for Wine Tasters
Author: Linda Davis
Recipe type: Side dish, baked goods
Cuisine: Californian
Prep time:
Cook time:
Total time:
Serves:: 6-8
- 2 ears of corn
- ½ stick (1/4 cup) cold unsalted butter, cut into pieces
- ¼ cup vegetable oil
- 1½ jalapenos, fine dice with some seeds (optional)
- 1¼ cups cornmeal (preferably stone-ground; not coarse)
- ¼ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups well-shaken buttermilk
- 2 large eggs
- 1 teaspoon of bacon lard (optional)
- 2 tablespoons honey
- •Special equipment: a 9½- to 10-inch well-seasoned
- cast-iron skillet
- 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 rack in middle position and preheat oven to 450°F.
- Add butter, lard and oil to skillet and heat in oven until melted, about
- minutes, then carefully pour into a medium bowl.
- Whisk together cornmeal, flour, sugar, jalapeno, baking soda, and salt in a large bowl.
- Add corn kernels.
- Whisk buttermilk, honey, and eggs into melted butter, then stir into cornmeal mixture until just combined.
- Pour batter into hot skillet and bake until a wooden pick or skewer inserted in center comes out clean, 15 to 20 minutes.
- Cool in skillet on a rack for 5 minutes.
Recipe by My Sweet California Life at /rutherford-grill-copycat-cornbread/
3.5.3208