Grilled Corn and Jalapeno Cornbread | Blue Flame Kitchen
Grilled corn gives extra flavour to this fluffy cornbread. After you’ve grilled the corn, bake the cornbread on the barbecue in a cast iron pan.
Ingredients
- 1 cob of corn, husked
- Canola oil*
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/3 cup granulated sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1/2 cup salted butter, melted
- 2 large eggs, lightly beaten
- 1 tbsp finely chopped seeded jalapeno pepper
- 1 brick*
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