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| Rutherford Grill Fountain |
Be sure to stop at this popular restaurant along Highway 29 in the heart of Napa Valley, called Rutherford Grill. It’s a great place to dine when taking a break from wine tasting in Rutherford. Most importantly, you must try their special cornbread! Some say it’s irresistible,
so you’d better order your own instead of sharing! Don’t get me wrong. Their varied menu of California style cuisine is delicious, too, with entrees such as beef tenderloin, or fresh grilled salmon with vegetables and cabbage mashed potatoes. Just be sure to order a side dish, or six, of corn bread to go along with your meal. Since their cornbread recipe is a tightly held secret, here’s as close as we can guess
for the recipe provided by Elizabeth from her blog, “Everything is Better with
Bacon”. Oh, and a couple provisions…1) Don’t even think about making this
without a cast iron skillet and 2) You’ll need to grill two ears of corn until
charred brown, then cut the kernels off the cob. Here’s the copycat recipe…
for the recipe provided by Elizabeth from her blog, “Everything is Better with
Bacon”. Oh, and a couple provisions…1) Don’t even think about making this
without a cast iron skillet and 2) You’ll need to grill two ears of corn until
charred brown, then cut the kernels off the cob. Here’s the copycat recipe…
Rutherford Grill Copycat Cornbread Recipe for Wine Tasters
Prep time
Cook time
Total time
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.
Author: Linda Davis
Recipe type: Side dish, baked goods
Cuisine: Californian
Serves:: 6-8
Ingredients:
- 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
Directions:
- •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.
Where does the honey come in????
Thanks, I included it in the directions now.
I was informed by one of their wait staff that they use creamed corn and cheddar cheese.
Thanks Chris, You can substitute (1) 15.5 oz. creamed corn and reduce the buttermilk by 1/2 cup, if you'd like. And, you can't go wrong with cheddar cheese. You can always add 1/4 to 1/2 cup of grated cheddar cheese to this recipe, if you wish. I didn't see or taste any cheddar when I had it, but it sounds like a delicious experiment to me! Glad you had a chance to go there…
The cornbread at RG seems to rise more. Also, the top is more crusty. Additional leaven? Smaller pan? Broiler to finish?
If you wish, add an additional teaspoon of baking soda so it rises more. Your other ideas are valid and worth a try. Thanks for your suggestions. The use of professional ovens and salamanders (broilers) can made a difference, too! Good luck with your experimentations! It's definitely worth another try…
When do you put in the roasted corn kernels? It's not listed on the recipe.