Grilled Corn Cast Iron Skillet Corn Bread
- 1 1/2 cups corn meal
- 1/2 cups whole wheat flour
- 1 cup bread flour
- 1 1/2 teaspoon salt
- 1/2 teaspoon finely ground black pepper
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 3 eggs
- 6 ounces (1 1/2 sticks) butter, melted
- 1 1/2 cup milk
- 1 cup corn kernels (about 1 corn cob)
- 1/2 cup grated chedder cheese
- 2 hot peppers , seeded and minced
Preheat an oven to 400Â°F and place a 10" cast iron skillet in the oven while it preheats.
Soak corn cob for one hour then grill on the bbq with husk on for 20 to 25 minutes over high heat, rotating every few minutes. Cook with the cover down. Alternatively, boil your corn in salted water until tender.
While the corn cools, mix together remaining ingredients but cheese and peppers in a bowl Using a fork or spoon, mix until the mixture just comes together.
Cut the corn from the cob and add it to the mixture. Add cheese and hot pepper. Mix until they are evenly dispersed.
Remove the cast iron skillet from the oven (be sure the oven is closed while you pour the batter so no heat escapes). Pour the mixture into the cast iron skillet and place the skillet back in the oven.
Bake the corn bread for 22 to 27 minutes until the top is golden brown. The top will crack and if you insert a tooth pick it should come out just barely clean.