Here’s a skillet cornbread I developed that works out well for a side dish when traveling in your RV or camping. The recipe can be adapted to be vegan friendly and is a natural to compliment grilled/bbq entree’s. * see vegan substitute.
Want more recipes like this? Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/
3/4 cup all purpose flour
1 1/4 cup yellow corn meal
2 1/2 teaspoons baking powder
5 tablespoons sugar
1 teaspoon salt
1 1/4 cup buttermilk *
(OR 2% milk with 1 1/4 teas. apple cider or white vinegar)
1 large or 2 medium eggs*
3-6 tablespoons unsalted butter *
1 small can diced green chili
2 ears of corn, grilled then kernels sliced off cob.
4 oz. pepper jack cheese *
PAM grill pan spray or oil
* vegan alternates
1 1/4 cup almond, soy milk or other vegan alternative
1 tablespoon flax seed mixed with 3 tablespoons water
1/4 cup melted coconut oil (stir while mixing in to avoid clumping
* vegan jack cheese (or omit the cheese)
*may try sugar alternatives (not tested)
Combine dry ingredients, cheese and chili in a medium size bowl. Make a “well” in the center.
Pour wet ingredients into the well and stir to combine. Pour cornbread mixture into a heated 11″ cast iron skillet.
Turn grill heat to LOW. Cover the skillet with a lid. I used an inverted 13″ cast iron skillet and then closed the grill cover. Cook with grill lid down.
Check the cornbread periodically. Should be cooked through in about 20 minutes. When the cornbread is cooked through (may be slightly moist on top, but crumb layer is set), flip the cornbread over for 5 minutes, turning the grill off completely after the first 2 minutes following the flip.
Tip: honey butter or other butter compounds are easy to make. Just combine honey, jam, roasted garlic, fine chopped herbs etc. with your butter. Ratio: 4 to 1. To remove kernels off your grilled (or ungrilled) corn, slice the tip off the narrow end of the ear of corn if necessary, hold the corn ear vertical with the tip of the corn closest to your cutting board and run a sharp knife down the ear of corn while holding the corn securing from the top wide portion of the corn.
NOTE: Some people remove the corn kernels using a bundt pan. Place the corn in the center ‘hole’ of the bundt pan with the open side of the pan upward. Insert narrow end of the ear of corn into the center hole and follow as above. Your corn kernels will fall neatly into the cake pan!
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