Sunday, May 11, 2014

Savory Cornbread on the BBQ


This Savory Cornbread is made in a cast iron pan on a gas grill. 
The recipe is adapted from 
Julee Rosso & Sheila Lukins Hot & Sassy Cornbread in The New Basics Cookbook 



---------------------------
It's bbq season and in our house that means cook whatever you can on the grill and keep the kitchen as cool as possible. This recipe can be made in a baking pan in the oven, but it's much more fun to make it directly on the grill. Serve it directly from the pan or slide it onto a serving platter. 

Choreography:
This is a quick bread, mixed in one bowl, blended by hand with a large spoon and baked (or in this case roasted) in a cast iron pan. The batter can be cooked in 2 smaller cast iron pans or a 12-14 inch pan. 
The seasoned pan must be pre-heated on a gas grill, a small amount of oil added to the pan and the batter poured into the heated pan. The entire process, from start to finish will take about 45 minutes. 

Equipment:
Large mixing bowl and mixing spoon
Measuring cups and spoon
Well seasoned cast iron pan* (s) - you can use 2 cornbread pans (wells for forming individual portions), 2 eight inch pans or one large (12-14 inch) pan 
      *if you plan to bake the cornbread in a traditional oven, you can use the cast iron pans or
        a 9x13 baking pan 

Ingredients:
1 cup stone ground corn meal (white or yellow)
1 cup white whole wheat flour 
3/4 tsp baking powder
3/4 tsp kosher salt 
1/8 tsp ground black pepper
1/8 tsp chili powder (or a bit more if like things spicier)
2 Tablespoons brown sugar 
1/2 cup soy milk 
1/2 cup plain non-dairy yogurt (soy or coconut) or non-dairy "sour cream" 
1/2 tsp vinegar 
2 large eggs 
3 Tablespoons vegetable oil 
10 oz frozen corn kernels 
3-4 Tablespoons diced sweet pepper (any color) 
Several thin sliced of pepper (optional) 
small amount of oil for greasing the pan 






Procedure: 
1. Measure the dry ingredients into a bowl and stir to mix
2. Measure the eggs and liquid ingredients into a bowl. Before mixing the dry and liquid ingredients, place a dry cast iron pan on the grill, lower the cover and heat the grill to between 400-450 degrees.


3. Combine the dry and liquid ingredients. Stir well. Add the corn and diced green pepper 
2. Add 2-3 T oil to the hot pan and distribute the oil
evenly around the bottom of the pan 
3. Pour the batter into the pan, smooth out so that it forms a 
large pancake. If you want, press pepper rings decoratively around 
the batter. Close the grill top and bake for 15-20 minutes (check after 15 minutes, the top of the bread will be dry to the touch, but will not brown in the way it does in the oven. Remove the pan from the grill
      * If you are baking the cornbread in an oven, preheat the oven to 400 degrees, grease a baking pan          and bake the cornbread for approximately 25 minutes, until a cake tester (or tooth pick) comes            out dry 



Cut into wedges and serve warm or at room temperature. Serves 4-5 as a side dish. 
Serving suggestion: BBQ or Beer Can Chicken 
and for dessert try my