Grilled cornbread mixed and fired over high heat on your backyard grill. Quick, easy, and packed with tons of flavor. From sweet corn kernels to tangy buttermilk to the subtle smoke off the grill, this cornbread recipe has everything.
This grilled cornbread recipe is made with whole sweet corn kernels and buttermilk, making for a richly flavorful and decadent cornbread. Throw it on the grill to add a touch of smoke, then top it with sweet-and-spicy honey butter, and you’ve got a recipe the whole family is sure to love.
Keep reading to learn how to make the perfect grilled cornbread, plus a spicy honey butter that’s irresistibly delicious.
Grilled Skillet Cornbread
Grilled skillet cornbread is, well, it’s exactly what it sounds like. That is, it’s a batch of sweet and decadent cornbread made on the grill using your handy cast iron skillet. The results are perfectly cooked cornbread that’s slightly crispy on the outside and fluffy on the inside.
If you’re not already making grilled cornbread on those sunny summer days, you are missing out. Seriously, this recipe is not only tasty as is, with tangy buttermilk, sweet corn kernels, and the perfect balance of savory and sweet, but it’s made even better when cooked on the grill.
This recipe is sure to be a family favorite, not to mention it’s super convenient. After all, why make cornbread in the oven when the grill is already on? Trust us, after you’ve made your cornbread this way once, you’ll never want to go back to the old way again.
And if this cornbread recipe doesn’t sound good enough, just wait until you try this easy spicy honey butter recipe. Honestly, you’ll want to keep this recipe in your back pocket for all sorts of occasions.
Ingredient Swaps & Suggestions
This recipe is great as is, but there are plenty of chances to modify it depending on dietary and flavor preferences. Here’s a quick breakdown of some popular suggestions:
- To make vegan cornbread, swap buttermilk for non-dairy milk, adding 1 tablespoon of white vinegar to create that tangy buttermilk-like flavor. For the butter, use a non-dairy butter alternative and maple syrup instead of honey.
- For gluten-free cornbread, swap the flour for equal portions of a gluten-free bread flour mix.
- No buttermilk? No problem, just swap equal portions of buttermilk for regular milk, adding a tablespoon of vinegar to create that tangy flavor. If the tanginess isn’t your thing, then omit the vinegar.
- Prefer savory cornbread? Reduce the sugar by half and add an extra teaspoon of salt.
- Make jalapeño cheddar cornbread by reducing the sweet corn kernels by half in place of equal portions of diced pickled jalapeño, plus ¼ cup shredded cheddar cheese.
How to Make Cornbread on the Grill
- Preheat: Fire up your grill to 425 degrees Fahrenheit (220 degrees Celsius) and place a greased cast iron skillet on the grill grates to warm up
- Make the Batter: Prepare the cornbread batter by combining the dry ingredients in one bowl (flour, cornmeal, sugar, baking powder, and salt), and the wet ingredients in another (sweet corn, buttermilk, oil, and a cracked egg). Then, slowly combine the two mixes together while stirring continuously.
- Prepare the Skillet: Pour the batter into your skillet. Be careful: The handle will be hot, so use heatproof gloves!
- Grill Time: Cook the cornbread for 30-40 minutes until cooked through. Use a toothpick to tell if it’s cooked by inserting it into the cornbread and removing it – if it comes out clean then your cornbread is good to go!
- Make the Hot Honey Butter: In a small saucepan over medium heat, combine the butter, honey, and hot sauce. Keep over low heat until the cornbread is ready to serve.
- Serve: Remove the cornbread skillet from the grill and allow to cool for ten minutes. Drizzle with the honey butter before slicing to serve. Enjoy!
As for storing, you will want to store leftover grilled cornbread in an airtight container and keep it in the fridge for up to one week, or two days at room temperature. Your butter will last in an airtight container for at least one month.
Alternatively, if you want your cornbread to last longer, you can freeze it for up to six months. The same goes for the butter, though it probably won’t last that long.
To reheat grilled cornbread, we recommend either the oven or the microwave. Reheat it by placing the whole skillet uncovered in an oven preheated to 350°F (180°C) and heat for about 10-12 minutes.
To reheat in the microwave, place your cornbread on a microwave-safe dish and heat it in 20-second increments until fully warmed.
- If you don’t have a grill, you can still enjoy this cornbread by swapping the grill for an oven set to 425°F (220°C). Cook for about 40 minutes, or until a toothpick inserted comes out clean.
- If you want to add any extra fillings, such as shredded cheese, bacon, or chiles, do so by reducing the sweet corn kernels and replacing them in equal portions with your preferred fillings.
- Depending on the size of your grill, it’s easy to make a double batch of this recipe. Simply use a larger cast iron skillet. Do keep in mind that it may take longer to cook.