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.

Yield: Serves 10.



  • 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*


  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.
Nutritional analysis per serving:

241 calories, 11.8 g fat, 4.9 g protein, 30 g carbohydrate, 1.6 g fibre, 425 mg sodium

*Ingredients not included in nutritional analysis


If desired, 1 cup thawed frozen kernel corn may be used instead of kernels from a barbecued cob of corn.


As an alternative to using the barbecue, this batter may be spooned into a greased 9 inch square baking pan and baked in an oven at 375°F until a cake tester inserted in centre comes out clean, about 28 - 30 minutes.


Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.