Grilled Skillet Corn Bread

This onion flavored, slightly smoky bread can also be made with a corn bread mix to save some preparation time.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Cool: 10 mins
  • Grill: 25 mins
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Grilled Skillet Corn Bread
medium nectarines, pitted and coarsely chopped
tablespoons granulated sugar
small sprigs fresh basil
tablespoons cooking oil
medium or 3 small onions, cut into 1/2-inch thick slices (do not separate into rings)
cup yellow cornmeal
1 1/2
teaspoons baking powder
teaspoon salt
teaspoon baking soda
eggs, beaten
cup buttermilk
tablespoons cooking oil
ears fresh corn* or 1 cup frozen corn kernels, thawed
tablespoon packed brown sugar
tablespoon snipped fresh basil
  1. For a charcoal grill, arrange medium-hot coals around the outside edge of the grill. Test for medium heat in center of grill where corn bread will bake. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking by turning off the center and back burner** [on a 3- or more burner grill] or a burner on one side [on a side-by side 2-burner grill].)
  2. Place nectarines in a medium bowl. Add granulated sugar and basil sprigs; toss to coat. Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place nectarine mixture in center of foil. Bring together 2 opposite edges of foil; seal with a double fold. Fold remaining edges together to enclose the nectarines, leaving space for steam to build; set aside.
  3. Place the 2 tablespoons cooking oil in a 10-inch round or square cast-iron skillet. Arrange onion slices in bottom of skillet. Place skillet on grill rack away from direct heat (not over lit burners or coals). Cover grill. Grill for 5 minutes. Carefully turn onion slices; grill for 5 minutes more (onions will be partially cooked).
  4. Meanwhile, in a medium bowl combine cornmeal, flour, baking powder, salt, and baking soda. In a small bowl stir together eggs, buttermilk, and the 3 tablespoons cooking oil. Add buttermilk mixture to cornmeal mixture; stir until combined. Stir in corn.
  5. Sprinkle brown sugar over onions in skillet on grill rack. Spoon corn bread batter into the hot skillet and spread evenly over onions with the back of a spoon. Place foil pouch of nectarines on grill rack over direct heat (over a lit burner or coals). Cover and do not remove grill lid or open grill for 20 minutes. After 20 minutes, open lid. Carefully remove foil packet; set aside. Check doneness of corn bread (a toothpick inserted near the center should come out clean). If needed, give pan a half turn, replace cover and bake for 5 to 15 minutes more or until a toothpick inserted near the center comes out clean. Cool in skillet for 10 minutes.
  6. Meanwhile, carefully open foil packet. Remove and discard basil sprigs. Transfer nectarines to a small bowl. Mash mixture slightly with a fork. Stir in the 1 tablespoon snipped basil. To serve, run knife around edge of skillet and invert corn bread onto a serving plate. Serve warm with cooked Nectarine Jam. Makes 8 servings.
From the Test Kitchen

Remove husks from fresh ears of corn; scrub with a stiff brush to remove silks. Rinse. Cut kernels from cob.

Easy Grilled Skillet Corn Bread:

Prepare onions and nectarines as above. Instead of making the cornbread batter, prepare two 8-1/2-ounce packages of corn muffin mix according to package directions. Spoon over the hot onions. Grill as above.

Nutrition Facts (Grilled Skillet Corn Bread)
    Per serving:
  • 303 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 4 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 81 mg chol.,
  • 466 mg sodium,
  • 44 g carb.,
  • 4 g fiber,
  • 16 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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