I grew up with cornbread at every big family meal — warm, sweet, and slathered in butter. But one summer, during a cookout, I had an idea: what if I grilled it? I poured the batter into a cast iron pan, closed the grill lid, and let it do its thing. The edges crisped up beautifully, and the center stayed soft and fluffy with just a hint of smoke. That first bite brought back every cozy memory — but with a little summer magic. Now, it’s my secret weapon for BBQs and simple outdoor dinners.

Ingredients

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tablespoon sugar (optional)

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 cup buttermilk (or milk + 1 tsp vinegar)

• 2 eggs

• ¼ cup melted butter or oil

• ½ cup corn kernels (fresh or frozen, optional)

Instructions

1. Preheat grill to medium heat.

2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

3. In another bowl, mix buttermilk, eggs, and melted butter. Combine wet and dry ingredients, then fold in corn if using.

4. Grease a cast iron skillet or grill-safe baking dish and pour in batter.

5. Place skillet on the grill over indirect heat. Close the lid and cook for 15–20 minutes, or until the top is set and a toothpick comes out clean.

6. Let cool slightly before slicing. Serve warm with butter or honey.

Nutrition (per slice – 8 slices)

Calories: 210
Protein: 5g
Carbs: 25g
Fat: 10g
Fiber: 2g
Sugar: 3g