GRILLED CORN AND JALAPENO CORNBREAD

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*

Directions

1. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
2. Lightly brush corn with oil. Grill corn, turning occasionally, until lightly browned, about 15 - 20 minutes. Remove from heat. When cool enough to handle, slice kernels off cob of corn using a sharp knife. There should be about 1 cup; set aside.
3. Combine flour, cornmeal, sugar, salt and baking soda in a bowl. Whisk together buttermilk, melted butter and eggs in a separate bowl until blended. Add buttermilk mixture to flour mixture and stir just until combined. Fold in corn and jalapeno pepper. Spoon batter into a greased 10 inch cast iron frypan.
4. Place brick on barbecue grid. Set frypan directly on top of brick. With lid down, bake cornbread over medium heat, rotating frypan after 15 minutes, until a cake tester inserted in centre comes out clean, about 30 - 35 minutes. Serve warm.