Rutherford Grill Cornbread

Name: Rutherford Grill Cornbread
Ingredients: 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

13 ingredients

5 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.
4

Wisk together cornmeal, flour, sugar jalapenos, baking soda, and salt in a large bowl.
5

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.