Grilled Corn Bread

Grilled corn bread, where have you been all my life?

You're like my original corn bread I love, only grilled... and smokey.

You are my new summertime love.

Grilled Corn Bread
((Printable Version))

1 1/4 cup flour (whole wheat, white or half and half)*

3/4 cup corn meal

1/4 cup sugar (white or raw)

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 tablespoons vegetable oil 

2 tablespoons butter

1 egg

*If you're not used to all whole wheat flour, try a mixture.  This is one recipe where I really love all whole wheat.  It gives the corn bread a rich color and nutty flavor.  If you use whole wheat flour, you can also add in 1 or 2 tablespoons of ground flax seed to give the bread a kick of omega-3.

Preheat your outdoor grill for indirect heating.  If you are using a charcoal grill, pile your hot coals on one side of the grill.  After the coals are hot, place a 10-inch cast iron skillet on the grill grate to preheat. 

Meanwhile, mix the flour, corn meal, baking powder and salt together in a bowl.  Stir with a whisk and set aside.

In s separate bowl, whisk the milk, egg, sugar and oil together.  (Do not add the butter yet.)

Add your wet ingredients to the dry and stir just until incorporated.

When your cast iron skillet is hot, add the 2 tablespoons of butter and swirl around (with an oven mitt!) until the butter is melted.  Pour the butter into the corn bread batter and stir just until incorporated.  Pour the batter into the hot skillet and place back on the indirect (cool) side of the grill.

Cover the grill and bake for about 15 to 20 minutes, turning once during cooking.

Put on a big slab of butter and enjoy.

Or, smother it in some smokey, grilled vegetables.