SKILLET CORNBREAD WITH
CHEDDAR CHEESE AND GRILLED CORN

"This moist, slightly sweet cornbread draws rave reviews."

2 ears grilled corn, kernels cut from cobs, or 1 to 1 1/2 cups thawed frozen corn kernels
3/4 cup all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup cornmeal
2 eggs
1 cup milk or buttermilk
1/2 cup melted butter
1/2 cup sharp cheddar, grated
2 tablespoons canola oil

Coat inside of an 8-inch round cast-iron skillet with oil. Place greased pan on the grill, cover and let pan preheat for 10 minutes.

Sift together flour, sugar, baking powder and salt into large bowl. Stir in cornmeal until well-blended.

Combine eggs, milk or buttermilk, and melted butter in small bowl and beat until blended. Pour wet ingredients into dry ingredients and mix lightly with a wooden spoon just until a moist batter forms.

Gently fold in cheddar and corn kernels. Pour mixture into preheated skillet on grill. Cover grill and cook until bread is brown and starts to pull away from sides of pan, 25 to 30 minutes.

Serves 8
Source: Grilling by The Culinary Institute of America