Rutherford Grill Copycat Cornbread Recipe for Wine Tasters
Recipe type: Side dish, baked goods
Cuisine: Californian
Prep time: 
Cook time: 
Total time: 
Serves:: 6-8
This is our best guess as to the secret, highly acclaimed corn bread recipe served At Rutherford Grill in the wine country of Northern California.
  • 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
  1. •Special equipment: a 9½- to 10-inch well-seasoned
  2. cast-iron skillet
  3. Heat grill to medium high.
  4. Lightly brush corn with oil and grill, turning every 3 minutes until charred and golden brown.
  5. Cut kernels off of cobs. Set aside.
  6. Put oven rack in middle position and preheat oven to 450°F.
  7. Add butter, lard and oil to skillet and heat in oven until melted, about
  8. minutes, then carefully pour into a medium bowl.
  9. Whisk together cornmeal, flour, sugar, jalapeno, baking soda, and salt in a large bowl.
  10. Add corn kernels.
  11. Whisk buttermilk, honey, and eggs into melted butter, then stir into cornmeal mixture until just combined.
  12. Pour batter into hot skillet and bake until a wooden pick or skewer inserted in center comes out clean, 15 to 20 minutes.
  13. Cool in skillet on a rack for 5 minutes.
Recipe by My Sweet California Life at