To save our kitchen from unecessary heat, we took advantage of our meat grilling to also grill some skillet cornbread. My parents gave me some locally ground cornmeal a month or so ago and it was perfect for this! Was resulted was a slightly smokey, spongy, and quite tastey cornbread. The key? Making sure the coals are around the edge of the grill. This creates the convection needed for “slow cooking” (which is how we cooked our meats that day) which makes it cook like an oven. Perfect for baking things. [This recipe is for a charcoal grill. If you have a gas grill, I imagine it will work the same, but check out the internets just in case.]
Ingredients (adapted from Better Homes and Garden):
- 3 tbsp sugar
- 2 eggs
- 1 tablespoon butter (or bacon grease)
- Set up the charcoal grill such that the ready coals are sitting around the edges of the grill (none are in the middle).
- In a large bowl, combine all the dry ingredients.
- In a small bowl, beat the eggs well.
- Fold the eggs into the dry mixture and stir until just combined. Do not overmix.
- Place a cast iron skillet in the middle of the grill, add the tablespoon of butter (or bacon grease, if desired) and let melt.
- Once the butter (grease) is melted, swirl it about the pan and pour in the batter.
- Close the lid and bake for about 15 minutes or until a toothpick put in the center of the bread comes out clean.