Grilled Cornbread with Honey Butter

Your meal will be a whole lot sweeter with this grilled skillet cornbread.


Grilled Cornbread with Honey Butter

  • 1 stick (8 tablespoon) unsalted butter, plus 1 tablespoon for greasing
  • 1 cup fine cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups buttermilk
  • 1 1/2 cups corn, frozen and defrosted
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup chives, finely minced

Honey Butter

  • 1 stick unsalted butter, room temperature
  • 1/4 cup orange blossom honey


  1. Preheat grill to 400°F. If you have a 3 burner grill, only light 2 sides; if you have a 2 burner grill, only light 1 side. We are cooking the cornbread via indirect heat.
  2. In a small sauce pot on medium heat, melt 8 tablespoons of butter. Continue cooking until it looks golden brown and starts to smell nutty. If it turns dark brown or black you've gone too far and need to start again. Remove from heat and let cool slightly.

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