Grilled Corn Bread w/Red Peppers & Cheese
INGREDIENTS
- 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
PREPARATION
- 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!