Rutherford Grill Cornbread Recipe

Name: Rutherford Grill Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears corn; 1/4 cup cold unsalted butter, cut into pieces; 1/4 cup vegetable oil; 1 1/2 jalapeons fine dice with some seeds; 1 1/4 cups cornmeal (preferably stone-ground not coarse); 1/4 cup all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups well-shaken buttermilk; 2 large eggs; 1 teaspoon bacon fat; 2 tablespoons honey

Servings: persons

2 ears corn
1/4 cup cold unsalted butter, cut into pieces
1/4 cup vegetable oil
1 1/2 jalapeons fine dice with some seeds
1 1/4 cups cornmeal (preferably stone-ground not coarse)
1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups well-shaken buttermilk
2 large eggs
1 teaspoon bacon fat
2 tablespoons honey

1
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.
2
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.
3
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.
4
Wisk together cornmeal, flour, sugar jalapenos, baking soda, and salt in a large bowl.
5
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.

1091

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ears corn, 1/4 cup cold unsalted butter, cut into pieces, 1/4 cup vegetable oil, 1 1/2 jalapeons fine dice with some seeds, and more.

Yes, Rutherford Grill Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rutherford Grill Cornbread

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