Rutherford Grill Cornbread Food

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RUTHERFORD GRILL CORNBREAD



Rutherford Grill Cornbread image

Make and share this Rutherford Grill Cornbread recipe from Food.com.

Provided by stormyevans

Categories     Quick Breads

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

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