Rutherford Grill Cornbread

"The best cornbread I've ever had"
 
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Ready In:
1hr 20mins
Ingredients:
13
Serves:
4
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ingredients

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directions

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

Questions & Replies

  1. When do you add the corn?
     
  2. WHAT IS THE AMOUT OF LARD OR IS THIS THE BACON FAT .. AND WHEAR DOES THE HONEY COME INTO PLAY IN YOUR DIRECTIONS
     
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Reviews

  1. I should be 1 cup of sugar, not a teaspoon for one change.
     
  2. This recipe is missing something, there isn’t much flavor and doesn’t taste like the cornbread from Rutherford.
     
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RECIPE SUBMITTED BY

I live in Cabo San Lucas Mexico 8 months of the year and love seafood and pastas. Fishing in our boat is a favorite past time. We are retired and also love golfing, cooking and of course eating.
 
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