Skillet Corn Bread with Grilled Sweet Corn

 Is is crazy to put corn in a corn bread? Not if you ask my Kansas husband! An ear of corn was this weeks Pregnancy Foodie Project ingredient, and believe me, he was much more excited about this ingredient than the turnip. Or the rutabaga....which is next week.

I really though this corn bread would be spicy, or at least more spicy than it was. If you don't like things hot, this corn bread is still for you! The seeded jalapeño and hot sauce only added flavor to the bread. What did the grilled corn add? A great texture and a nice sweetness, of course. {They don't call it "sweet corn" for nothin'!}

Skillet Corn Bread with Grilled Sweet Corn

I used a 10 inch cast iron skillet for this and it worked beautifully. Oh, and lots of butter. Don't let the butter scare you, it's for greasing the skillet, not for the batter. Will some of this butter stick to your bones? Probably. But who wants to make a delicious corn bread only to have it stick to the bottom of the skillet? Not me!
If you don't have a cast iron skillet you can use an 8X8 baking dish. Just know that you will have to cook it longer, any where from 5-10 minutes.

Skillet Corn Bread with Grilled Sweet Corn
     serves 8
1 box Jiffy corn muffin mix {8.5oz}
1 egg
1/3 C milk
1 ear of corn, grilled
1/2 jalapeño, seeded and chopped
2 T hot sauce {I use Louisiana Hot Sauce}
1/2 C shredded cheddar cheese
1-2 T butter

Slice downward along the sides of the ear of corn and remove the grilled kernels.

Preheat oven to 400 degrees. Put cast iron skillet in oven to preheat.

To make the batter, in a medium bowl, mix together the corn muffin mix, egg and milk. The batter will be a little lumpy. Add the grilled corn kernels, hot sauce, chopped jalapenos and cheese and stir to combine.

Before pouring the batter into the skillet, grease hot skillet with butter.

Pour the batter into the greased skillet and bake for 15 minutes.{You can see the butter on the sides of the skillet. This prevented the corn bread from sticking and helped the bottom get nice and golden brown.}

Bake until an inserted tooth pick comes out clean. {See that crazy edge? That's from the butter! Mmmm}

Slice into wedges and serve warm.

I like being able to see all the additions in the bread. This would be great with a big bowl of chili, or if your eating for two, just about anything! {I may have had 3 pieces right when it came out of the oven....but who's counting?}

 

If you're looking for another recipe with grilled corn, try my favorite pasta! Chipotle Queso Grilled Corn and Chicken Pasta.