Boy, where have I been that I haven’t grilled cornbread until now? Grilling adds a nice lightly smoky flavor, but more importantly it adds a terrific crunch. Add in spicy and sweet jalapeno honey butter and you have some fantastic tasting cornbread. I’m not sure I’ll ever eat ‘normal’ cornbread again. I started with a big pan of already-baked thick (I used two packages of Jiffy) cornbread. You can also make muffins. You do have to be careful handling the cornbread on the grill since it will want to fall apart on you. The moister and thicker your cornbread is, the less problems you’ll have.
You can make extra of the jalapeno honey butter and keep it on hand for more than just cornbread (I recommend it on biscuits!). It’s delicious and not overwhelmingly hot.
I love the cooking rack I picked up for my Char-Broil Big Easy. It gives me up to 6 racks of cooking at once. And as a bonus, I discovered that I can fit 9″ pie pans onto the rack. Now I can make a whole bunch of things I couldn’t (easily) cook before. Like cornbread. And in my case, not just any cornbread. No. Over-the-top yummy Fat Johnny’s cheesy cornbread. You can use any cornbread recipe you want on the Char-Broil Big Easy. Fill the pans about halfway (as you can see on the left in the picture above). If you’re cooking just a pan or two keep your pans at the bottom of the rack. If you put pans to the top of the rack you might have to rotate them from top-to-bottom to get them to all cook in the same time, or, just remove the done ones as they finish and return the rack to the cooker. Use a toothpick to determine doneness. If it slides into cornbread and comes out clean, the cornbread is done.
Make your cornbread batter just as you normally would
I found that a normal cornbread batter recipe fits two 9" pans perfectly. Divide the batter between the pans and place the pans into the cooking rack.
Lower rack into the Big Easy.
Start checking for doneness (particularly on the lower pans) after the usual cornbread cooking time, 15-20 minutes. Check for doneness by inserting a toothpick into the center of each pan. If the toothpick is clean when you remove it the cornbread is done. Note: You might have to remove some pans before others.
Chez John (aka Fat Johnny) turns out some mighty darned good grub (check out his awesome blog at Fat Johnny’s Front Porch). Like this cheesy cornbread. We absolutely love the addition of sweet corn to cornbread. The cornbread cooks up perfectly. Soft and moist with an incredible cheesy flavor. Just about anything can be added to this (or any cornbread) recipe. Try finely chopped cooked Mexican chorizo. Or ham or bacon. Or broccoli. Really, anything.
We cooked the cornbread in round pans, but of course you can use muffin tins instead. Note that it’ll probably be done sooner in tins, so keep an eye on it after about 15 minutes of cooking.
I admit it, I was a bit skeptical when I read over this recipe for Mexican cornbread salad for the first time. Cornbread? Good. Ranch dressing? Good. Cornbread and Ranch dressing? Hmmmm. Not so sure. But, it really came out very good.I’d add some pickled jalapenos depending on who you’re serving this too, or add some Creole seasoning to the Ranch before using it. But, that’s just me.
We had one of those odd cool days the other day. Not too cool, but enough to put me in nesting mode. And that means stick-to-your-ribs food for dinner. So I threw together something super simple – easy baked beans and smoked sausage with a little corn bread on the side.I’ll be making this again this fall. As much as I hate to kiss summer goodbye, I sure love those fall meals.