Grilled Corn Bread w/Red Peppers & Cheese
- 18 corn cob husks, as intact as possible
- 8 Tbsp butter, melted
- 1 3/4 C yellow cornmeal
- 1 3/4 C all-purpose flour
- 1/4 C sugar
- 1 Tbsp baking powder
- 1 1/2 tsp salt
- 1 tsp black pepper, ground
- 1/2 tsp baking soda
- 1 1/2 C buttermilk
- 3 large eggs
- 1 1/2 C grated Monterey Jack cheese with jalapenos
- 1 1/3 C corn, charred on the barbecue
- 1/2 C drained chopped roasted red peppers from jar, or fresh
- 1/2 C chopped fresh cilantro
Preheat the grill to 400 degrees Fahrenheit, only turning on half of the barbecue.
Char the husked corn until slightly blackened on all sides.
Remove the corn from the cob carefully with a sharp knife.
In a bowl, combine all of the dry ingredients until thoroughly mixed.
In a separate bowl, combine the remaining ingredients except for the cornhusks.
Gently fold all of the ingredients together.
Very carefully spoon the corn bread batter into the cornhusks until plump but not overflowing.
With butcher's string, carefully tie off the husks at each end and in the centre.
Lightly oil the outside of the husks. Place on the hot side of the grill and cook, turning occasionally until lightly blackened on all sides. (Approximately 3 minutes).
Transfer the charred cornhusks to the side of the grill that is off and cook with indirect heat for approximately 15-18 minutes. (400 F )
Allow the husks to rest 5 minutes. Remove the corn bread from the husks and smother in butter. Enjoy!