Rutherford Grill Cornbread: A Taste of Sunshine and Savory Delight

There are some flavors that transport you instantly, conjuring memories as vivid as the dish itself. For me, the scent of freshly baked cornbread, especially the kind that whispers of smoky grills and a hint of spice, is pure culinary magic. It reminds me of late summer evenings, the kind where the air is thick with the promise of good food and even better company, and the kitchen becomes the heart of the home. The Rutherford Grill Cornbread, with its perfect balance of sweet, savory, and a gentle kick, is one such dish that has earned a permanent place in my recipe repertoire, a true testament to simple ingredients elevated to an art form.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 35-40 minutes
• Servings: 4
• Yield: 1 pie
• Dietary Type: Contains Dairy, Eggs, and Gluten

Ingredients

This cornbread is a beautiful symphony of textures and tastes, where the sweetness of the corn, the richness of the buttermilk, and the subtle warmth of the jalapeños come together in perfect harmony.

• 2 ears corn
• 1⁄4 cup cold unsalted butter, cut into pieces
• 1⁄4 cup vegetable oil
• 1 1⁄2 jalapeños, finely diced with some seeds for extra warmth
• 1 1⁄4 cups cornmeal (preferably stone-ground, not coarse)
• 1⁄4 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 cups well-shaken buttermilk
• 2 large eggs
• 1 teaspoon bacon fat (for greasing the skillet)
• 2 tablespoons honey (for drizzling)

Equipment Needed

• Oven
• Grill (optional, for charring corn)
• Cast-iron skillet (9-10 inch recommended)
• Medium bowl
• Large bowl
• Whisk
• Wooden pick or skewer

Instructions

The beauty of this cornbread lies in its straightforward approach, allowing the quality of the ingredients to shine through. Follow these steps carefully for a cornbread that’s both impressive and incredibly satisfying.

1. Begin by placing your oven rack in the middle position and preheating your oven to 450°F (230°C). This high heat is crucial for achieving that coveted crisp crust.

2. In your cast-iron skillet, add the 1/4 cup of cold unsalted butter, 1/4 cup of vegetable oil, and 1 teaspoon of bacon fat. Place this skillet in the preheated oven for approximately 5 minutes, or until the fats are completely melted. Once melted, carefully remove the hot skillet from the oven. Reserve this hot, greased skillet for later.

3. Prepare the corn: If you’re using a grill, heat it to medium-high. Lightly brush the ears of corn with oil. Grill the corn, turning every 3 minutes, until the kernels are nicely charred and golden brown on all sides. Once grilled, allow the corn to cool slightly, then carefully cut the kernels off of the cobs. Set the corn kernels aside. If you don’t have a grill, you can achieve a similar charred effect by broiling the corn in your oven, turning it frequently.

4. In a large bowl, whisk together the dry ingredients: the 1 1/4 cups of cornmeal, 1/4 cup of all-purpose flour, 1 tablespoon of sugar, the finely diced 1 1/2 jalapeños, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Ensure these are thoroughly combined.

5. In a medium bowl, whisk together the wet ingredients: the 1 1/2 cups of well-shaken buttermilk and the 2 large eggs.

6. Gently pour the whisked buttermilk and egg mixture into the bowl with the melted butter, oil, and bacon fat (that you reserved from step 2). Stir this wet mixture into the cornmeal mixture until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will contribute to a tender crumb.

7. Now, carefully stir in the charred corn kernels and the finely diced jalapeños into the batter.

8. Pour the batter into the hot, greased cast-iron skillet. Be cautious, as the skillet will be very hot.

9. Return the skillet to the preheated oven and bake for 15 to 20 minutes. The cornbread is ready when a wooden pick or skewer inserted into the center comes out clean. The top should be a beautiful golden brown, and the edges will be crisp.

10. Once baked, remove the skillet from the oven and place it on a cooling rack. Let the cornbread cool in the skillet for 5 minutes before attempting to remove or serve it.

11. Finally, just before serving, drizzle the warm cornbread generously with 2 tablespoons of honey.

Expert Tips & Tricks

• The Skillet is Key: Preheating your cast-iron skillet is non-negotiable. It ensures a perfectly crisp bottom crust that’s a hallmark of exceptional cornbread. Don’t be afraid of the sizzle when you pour the batter in!
• Don’t Overmix: Overworking the batter develops the gluten in the flour, which can lead to a tough cornbread. Mix until just combined for a tender crumb.
• Buttermilk Magic: If you don’t have buttermilk, you can create a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 1/2 cups of milk and letting it sit for 5-10 minutes until it slightly curdles.
• Spice Level Control: For a milder cornbread, remove all seeds and membranes from the jalapeños before dicing. For a spicier kick, leave some seeds in, or even add a pinch of cayenne pepper to the dry ingredients.
• Corn Quality: Using fresh, in-season corn will always yield the best flavor. If fresh corn isn’t available, you can use frozen corn, thawed and patted dry, or even canned corn, well-drained.

Serving & Storage Suggestions

This Rutherford Grill Cornbread is best served warm, straight from the skillet. The drizzle of honey enhances its natural sweetness and creates a delightful sticky glaze. It’s a fantastic accompaniment to a variety of dishes: think barbecued ribs, chili, a hearty stew, or even just a simple side for breakfast or brunch.

For storage, allow the cornbread to cool completely before storing. It can be kept at room temperature, loosely covered, for up to 2 days. For longer storage, wrap it tightly in plastic wrap and then foil, and refrigerate for up to 4 days. It also freezes well; wrap individual slices or the whole loaf tightly and freeze for up to 2 months. To reheat, warm slices in a toaster oven or a 300°F (150°C) oven until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	561.9 kcal
Calories from Fat
Total Fat	30.6 g	47 %
Saturated Fat	10.7 g	53 %
Cholesterol	127.2 mg	42 %
Sodium	753.4 mg	31 %
Total Carbohydrate	64 g	21 %
Dietary Fiber	4.4 g	17 %
Sugars	19.2 g	76 %
Protein	12.2 g	24 %

(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Variations & Substitutions

• Cheesy Cornbread: Stir in 1/2 cup of shredded sharp cheddar cheese or Monterey Jack into the batter just before pouring it into the skillet for a savory, gooey twist.
• Sweet Cornbread: If you prefer a sweeter cornbread, increase the sugar to 2 tablespoons and consider adding 1/4 cup of fresh or frozen corn kernels in addition to the jalapeños.
• Bacon Bits: For an extra layer of smoky flavor, add 1/4 cup of cooked, crumbled bacon to the batter along with the corn and jalapeños.
• Gluten-Free: While this recipe is written with all-purpose flour, you can experiment with a gluten-free all-purpose flour blend. Keep in mind that texture may vary. Ensure your cornmeal is also certified gluten-free.

FAQs

Q: Can I make this cornbread without a cast-iron skillet?
A: While a cast-iron skillet is recommended for its heat retention and even cooking, you can bake this cornbread in a greased 8×8 inch baking pan or a greased 9-inch pie plate. You will still want to preheat the pan for a crispier crust, but be mindful of the cooking time as it may vary.

Q: How do I adjust the spice level of the jalapeños?
A: For less spice, remove all seeds and the white pith from the jalapeños before dicing. For more heat, leave some or all of the seeds and pith in. You can also substitute other chili peppers if desired, adjusting to your heat preference.

Q: Why is my cornbread dry?
A: Dry cornbread can often be a result of overbaking or overmixing the batter. Ensure you bake only until a skewer comes out clean and resist the urge to mix the batter excessively. Using good quality buttermilk also contributes to moisture.

Q: Can I use corn flour instead of cornmeal?
A: No, corn flour and cornmeal are different. Cornmeal is ground from dried maize and has a coarser texture, essential for the characteristic texture of cornbread. Corn flour is much finer and would yield a different result.

Q: What is the purpose of the bacon fat?
A: The bacon fat adds a subtle, savory depth of flavor and helps create a wonderfully crisp exterior when combined with the butter and oil. It’s a small addition that makes a significant impact.

This Rutherford Grill Cornbread is more than just a side dish; it’s an experience. It’s the comforting embrace of home, the subtle thrill of spice, and the sweet kiss of honey, all baked into a golden, glorious loaf. I encourage you to gather your ingredients, fire up your oven (or grill!), and let the irresistible aroma fill your kitchen. This is a recipe that’s sure to become a cherished favorite for you and yours.