Jalapeno & Cheese Cornbread on the grill
Originally posted Jun 28, 2010 on old blog
Yesterday I posted a copy of my Buddy’s recipe on the blog and have found my mouth watering for some good cornbread ever since! Naturally, I’ll be doing it out-of-doors on the Propane grill, using my square Lodge Logic skillet. I’ll also be “tweaking” his recipe just a bit. 😎
Jalapeno & Cheese Cornbread on the grill
Ingredients:
- 3 cups yellow cornmeal
- 1 cup all purpose white flour
- 1/2 cup sugar
- 2 tablespoons baking powder
- 2 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- light dusting with paprika (optional)
- 2 cups milk
- 1⁄2 cup vegetable oil
- 2 eggs (large), lightly beaten
- 1 (4 oz) can diced jalapeno
- 3/4 cup shredded Mexican blend cheese
Directions:
- Grease skillet with Crisco and preheat it to about 400 degrees on the grill.
- Combine dry ingredients, including spices, in a fairly large mixing bowl.
- Combine milk, oil, and eggs in medium bowl. Mix well. Add mixture to dry ingredients. Stir just enough to blend, small lumps are OK. Add a thin layer of cheese then fold in with a fairly large wooden spoon and repeat. (Separate cheese with your fingers so it doesn’t form clumps, then just sprinkle it on).
- Sprinkle a layer of chilis on top then fold in, repeat. You want them suspended in the mix not clumped up.
- Pour into hot skillet, after moving it to indirect heat part of grill. (We are looking for 350-400 degrees).
- At this point I like to add a light dusting with some sweet paprika just for color, but that is totally optional.
- Bake for 25 to 30 minutes or until a wooden toothpick inserted into the center comes out clean.
A shame the following photos were lost
- Cornbread batter is ready
- Mr. batter, meet Mr. hot skillet
- Recipe perfect for skillet size
- Oops! Time to change propane bottles!
- Looks just about right – maybe 2 more minutes
- Just about right – can you smell that?
- Sure was good – note jalapeno suspension
Notes:
You can use the “toothpick” test for this recipe just fine due to the inclusion of all purpose white flower and baking powder. Of course you can ignore any cheese that sticks to the toothpick. This one is best judged by looking for a golden brown on top – but you don’t want to under-cook it, especially if your “assistant” expects you to eat your mistakes. 8) I noted that she sure dug into a couple squares of this batch.
Speaking of Heidi, she cautions that it is best to turn it out onto a cooling rack to let the steam flow off. If you just turn it out onto a plate it can get soggy – if it lasts long enough to get that way. 😉