Skillet Cornbread with Cheddar and Grilled Corn

[Guest guest]

Skillet Cornbread with Cheddar and Grilled Corn

 

2 ears grilled corn, kernels cut from cobs, or 1½ cups frozen corn kernels,

thawed

3/4 cup all-purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1 teaspoon salt

1 cup cornmeal

2 eggs or substitute

1 cup milk or buttermilk or soy milk with a tsp. vinegar added to it

1/2 cup melted butter

1/2 cup sharp Cheddar, grated

2 tablespoons canola oil

 

Coat inside of an 8-inch round cast-iron skillet with oil. Place greased pan

on the grill, cover and let pan preheat for 10 minutes. Sift together flour,

sugar, baking powder and salt into large bowl. Stir in cornmeal until

well-blended. Combine eggs, milk or buttermilk, and melted butter in small bowl

and beat until blended. Pour wet ingredients into dry ingredients and mix

lightly with a wooden spoon just until a moist batter forms. Gently fold in

Cheddar and corn kernels.

Pour mixture into the preheated skillet on grill. Cover grill and bake until

bread is browned and starts to pull away from sides of pan, 25 to 30 minutes.

This is a moist, slightly sweet cornbread.

Makes 8 servings.

 

 

 

 

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