What better way to complement your short rib sandwich than with Rob Rainford’s drool-worthy grilled cornbread? This simple and easy side can be created while you make your main dish!
Grilled cornbread
“You gon’ to eat yo’ cornbread?” is one of my favourite lines from Life, a movie starring Eddie Murphy and Martin Lawrence. I think about it—and chuckle—every time I make this recipe.
Ingredients:
- 1/2 cup unsalted butter
- 2/3 cup granulated sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1 cup extra-fine cornmeal
- 1 cup all-purpose flour
- 1/2 tsp kosher salt
Method:
Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a medium-high temperature of around 350°F (180°C) to grill the cornbread. For gas grills, preheat the grill to medium-high then turn off one burner to achieve indirect heat.
Grease a 9- x 5-inch (2 L) loaf pan.
Melt the butter in a small saucepan. Remove from the heat and stir in the sugar.
Whisk in the eggs until well combined.
Transfer the mixture to a bowl and stir in the buttermilk and baking soda until well combined.
Stir in the cornmeal, flour, and salt until mostly combined with only a few lumps.
Then pour the batter into the prepared pan.
Place the pan on the cooler part of the grill and close the lid. Cook for 30 to 40 minutes or until a wooden skewer inserted into the center comes out clean.
Let the cornbread cool for 5 minutes in the pan on a wire rack, then turn out of pan and serve warm cut into slices.
Makes 8 slices
Courtesy Rob Rainford