Great West Newspapers' Director of Digital Willy Grant is a foodie who likes to use the grill. Grilling the cornbread adds a smoke flavour that just cannot be replicated in the oven. This version of cornbread is slightly sweet and has a deep corn flavour with the addition of the grilled corn on the cob. Make sure to use a cast iron skillet as this provides a great crust and is heat proof on your grill. Here's her recipe for a delicious side that can be savoury or sweetened up after the meal as dessert.
Barbecue-baked cornbread
Ingredients:
1 1/4 cups cornmeal
3/4 cup AP flour
1/4 cup sugar
1/4 cup honey
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1 1/3 cup buttermilk
2 eggs
8 Tbsp. melted butter
Corn from one barbecued cob
Directions: Pre-heat your grill for 10-15 minutes by turning on all sections of your grill. Once heated, turn off one section that you will use to bake your cornbread on. Mix all ingredients and pour into a greased cast-iron (barbecue safe) pan. Bake on indirect heat on the barbecue until done. (30 to 45 minutes)
