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Labor Day: Grilled Skillet Corn Bread

Source of Recipe


From "Taming the Flame" by Elizabeth Karmel



List of Ingredients



• 1 cup all-purpose flour
  
• 1 cup yellow or white cornmeal
  
• 2 tsp baking powder
  
• 1 tsp sugar
  
• 1 tsp fine-grain sea salt
  
• 1 cup milk
  
• 1 large egg
  
• 2 Tbsp melted butter, bacon drippings, or olive oil
  
• 1 heaping cup canned creamed corn
  
• 6 pieces bacon, cooked crisp and cut into pieces (optional)
  
• 2 Tbsp butter
  






Instructions



1. Build a charcoal fire or preheat a gas grill.
   
   
2. Mix together the flour and cornmeal in a large bowl. Add the baking powder, sugar and salt. Using a wire whisk, mix until well combined and set aside. In a separate bowl, mix together the milk, egg and melted butter. Add the wet ingredients to the bowl of dry ingredients and mix just until combined. If adding the bacon, stir it into the mixture. Do not overmix. Set aside.
   
   
3. Heat the butter in a 10-inch cast-iron skillet or the braiser, if using. Once the butter is melted and the pan is hot, pour the batter into the warm skillet. Immediately place the skillet in the center of the cooking grate over indirect high heat. Cover and cook for 35 to 40 minutes, or until a toothpick comes out clean when placed in the center.
   Cut and serve from the pan while still warm.
   
   Makes 4 to 8 servings.