Posted on November 7, 2016

Buttermilk Cornbread On The Grill

For this coming winter it will be hard to find a more comforting treat that buttermilk cornbread cooked on your wood fire grill. This cornbread recipe is perfect because it goes great with most meals, and it's easy to whip up for any occasion. Served warm with butter (or jam if you're having it for breakfast), our buttermilk cornbread disappears quickly when it’s on the table.

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Ingredients

  • 1 tbsp vegetable oil (or bacon fat)
  • ¼ C butter, melted butter
  • ¼ C oil
  • 2 eggs, lightly beaten
  • 1 C buttermilk
  • 1 C cornmeal
  • 1 C unbleached white flour
  • ½ C white sugar
  • ½ tsp baking soda
  • 1 tsp kosher salt

Preparation

  1. Preheat the Memphis Pellet Grill to 375 F*
  2. Grease an 8” cast iron frying pan with the bacon fat and set inside the Memphis while it pre-heats.
  3. Mix together the melted butter, oil, eggs and buttermilk.
  4. In a separate bowl whisk together the cornmeal, white flour, salt and baking soda.
  5. With a few swift strokes combine the wet ingredients with the dry ingredients. The batter will be a bit lumpy.
  6. Pour batter into the hot cast iron pan and place on the lower rack of the pre-heated Memphis. Close the lid and bake for 35 minutes. A toothpick inserted into the center of the cornbread should come out clean when the bread is done.