Grilled Cornbread

4.60 from 5 votes

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.

Prep Time15

Cook Time40

Total Time55

Course: Appetizer, Side Dish

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 608kcal

Author: Ben Isham-Smith

Equipment

cast iron skillet

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup white sugar
3 ½ tsp baking powder
1 tsp kosher salt
1 cup sweet corn
1 cup buttermilk or regular milk
⅓ cup vegetable oil
1 large egg

Hot Honey Butter

½ cup unsalted butter
¼ cup honey
1 tbsp hot sauce
2 tsp kosher salt

Instructions

Fire up grill to 425°F (220°C). Grease a 10” cast iron skillet with butter or oil. Set the cast iron skillet on the grill to warm it up while the grill preheats.
In a medium bowl, combine the dry ingredients: Flour, cornmeal, sugar, baking powder, and salt. Mix until combined.
In a large bowl, combine the wet ingredients: Sweet corn, buttermilk, oil, and egg. Mix until well combined.
Working in batches, add the dry ingredients to the wet ingredients, stirring to fully combine everything.
Once your batter is fully mixed, carefully add the batter to your now-preheated skillet. It will be very hot, so use a glove to hold the handle of the skillet. Grill for 30-40 minutes, or until a toothpick inserted comes out clean.
To make the hot honey butter, heat the butter in a small saucepan over medium heat. Once melted, add the honey, hot sauce, and salt. Whisk to combine. Keep over low heat until the cornbread is ready to serve.
Once the cornbread is fully cooked, remove it from the heat and allow it to cool for at least 10 minutes. Slice and top with a spoonful of your honey butter. Serve and enjoy!

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