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Rutherford Grill Cornbread Recipe
This Rutherford Grill cornbread recipe is a delicious and simple way to bring the flavors of the South to your kitchen.
Equipment
- 8-inch cast iron skillet
- Mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk
- 2 large eggs
- ¼ cup unsalted butter, melted and cooled
- ¼ cup vegetable oil
Instructions
- Preheat your oven to 400°F.
- In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, melted butter, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat an 8-inch cast iron skillet over medium heat. Once heated, pour the batter into the skillet.
- Bake the cornbread in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the skillet for 5-10 minutes before slicing and serving.
Video
Notes
Recipe Notes:
- For a sweeter cornbread, you can increase the amount of sugar to 1/2 cup.
- Make sure to use an oven-safe skillet when baking the cornbread.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days.
- Serve this cornbread warm with honey butter or alongside your favorite Southern dish.
- For a more tender cornbread, use a combination of all-purpose flour and cake flour.
- For a crispy crust, place the skillet in the oven while it preheats, then add the batter once the skillet is hot.
- This cornbread is perfect for serving with chili, BBQ, or as a side dish for Thanksgiving.
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