Best Rutherford Grill Cornbread Recipes

Rutherford Grill Cornbread image

Provided by stormyevans

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

2 ears corn
1/4 cup cold unsalted butter, cut into pieces
1/4 cup vegetable oil
1 1/2 jalapeons fine dice with some seeds
1 1/4 cups cornmeal (preferably stone-ground not coarse)
1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups well-shaken buttermilk
2 large eggs
1 teaspoon bacon fat
2 tablespoons honey

Steps:

Put oven rack in middle position and preheat oven to 450 F, Add butter, lard and oil to skillet andneat inovenuntil melted. about 5 minutes, then carefully pour into a medium bowl.
Heat grill to medium high. Lightly brush corn with oil and grill turning every 3 minutes until charred and golden brown. Cut kernels off of cobs. Set aside.
Put oven in middle position and reheat to 450. Add butter, lard and oil to skillet and heat in oven until melted, about 5 minutes, then carefully pour into a medium bowl.
Wisk together cornmeal, flour, sugar jalapenos, baking soda, and salt in a large bowl.
Whisk buttermilk and eggs into melted butter, then stir into cornmeal mixture until just combined. Pour into hot skillet and bake until a wooden picik or skewer inserted in center comes out clean, 15 to 20 minutes. Cool in skillet on a rack 5 minutes.

Nutrition Facts : Calories 561.9, Fat 30.6, SaturatedFat 10.7, Cholesterol 127.2, Sodium 753.4, Carbohydrate 64, Fiber 4.4, Sugar 19.2, Protein 12.2

Iron-Skillet Cornbread image

Yield Serves 8

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1 cup fine-grind cornmeal
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
4 large eggs
1 1/2 cups canned creamed corn (from one 15-ounce can)
1 (4.5-ounce) can mild green chiles, drained, chopped
1 1/2 ounces mild white cheddar, grated (about 1/2 cup)
1 1/2 ounces Monterey Jack, grated (about 1/2 cup)
3/4 cup unsalted butter (1 1/2 sticks), room temperature
2/3 cup sugar
Nonstick vegetable oil spray
Special Equipment
A 10-inch cast-iron skillet (measured from the rim)

Steps:

Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°F. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35-45 minutes. Let cool 10 minutes before serving.