Grilled Cornbread
Prep Time:
10 mins
Total Time:
35 mins
Servings:
8 to 10 servings
Ingredients
-
1/2 cup butter, divided
-
2 cups self-rising yellow cornmeal mix*
-
2 tablespoons chopped fresh parsley
-
2 tablespoons chopped fresh chives
-
2 tablespoons chopped green onion
-
2 teaspoons minced roasted garlic
-
1 3/4 cups buttermilk
-
1 large egg, lightly beaten
Directions
1.
Preheat oven to 450 degrees. Place 1/4 cup butter in a 10-inch cast-iron skillet; place skillet in oven to melt butter.
2.
Meanwhile, in a medium bowl, combine cornmeal mix, parsley, chives, onion, and garlic. Add buttermilk and egg, stirring to combine.
3.
Pour melted butter from cast-iron skillet into cornmeal mixture, stirring to combine. Pour cornmeal mixture back into skillet.
4.
Bake until golden brown, 25 to 30 minutes. Remove from oven and let cool in pan for 15 minutes. Remove from pan to a wire rack to cool completely.
5.
Preheat grill to Medium (300 degrees to 350 degrees).
6.
Cut cornbread into desired serving pieces. Slice each piece in half horizontally. Melt remaining butter. Brush cut sides of bread with melted butter.
7.
Grill cornbread, cut side down, until golden brown, 1 to 2 minutes.
Note:
*If you do not have self-rising cornmeal mix, just add 2 teaspoons baking powder and 1/2 teaspoon salt for 1 cup cornmeal.
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