Chef Rob Rainford’s Grilled Cornbread

Ingredients

1⁄2 cup (125 mL) unsalted butter
2⁄3 cup (160 mL) granulated sugar
2 eggs
1 cup (250 mL) buttermilk
1⁄2 tsp (2 mL) baking soda
1 cup (250 mL) extra-fine cornmeal
1 cup (250 mL) all-purpose flour
1⁄2 tsp (2 mL) kosher salt

Directions – The Rainford Method

1. Fire up your charcoal grill and prep it for cooking over indirect heat. You need a medium- high temperature of around 350°F (180°C) to grill the cornbread. For gas grills, preheat the grill to medium-high then turn off one burner to achieve indirect heat.

2. Grease a 9- x 5-inch (2 L) loaf pan.

3. Melt the butter in a small saucepan. Remove from the heat and stir in the sugar. Whisk in the eggs until well combined.

4. Transfer the mixture to a bowl and stir in the buttermilk and baking soda until well combined.

5. Stir in the cornmeal, flour and salt until mostly combined with only a few lumps. Pour the batter into the prepared pan.

6. Place the pan on the cooler part of the grill and close the lid. Cook for 30 to 40 minutes or until a wooden skewer inserted into the center comes out clean.

7. Let the cornbread cool for 5 minutes in the pan on a wire rack, then turn out of pan and serve warm. Cut into slices.