“Secret Ingredient” Grilled Skillet Cornbread

Serves 4-8

Grilling Method: Indirect/High Heat
Special Equipment: Cast-iron skillet



  • 1 cup all-purpose flour
  • 1 cup yellow or white cornmeal
  • 1 teaspoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 large egg
  • 1 cup milk (coconut milk can be substituted to keep corn bread pareve)
  • 1/8 cup olive oil or melted butter
  • 1 generous heaping cup canned creamed corn
  • 2 tablespoons butter (or olive oil to keep corn bread pareve)


  1. Mix flour and cornmeal.
  2. Add sugar, baking powder and salt. Using a wire whisk, mix until well combined and set aside.
  3. In a separate bowl, mix egg, milk and oil.
  4. Add wet ingredients to the dry ingredients and mix until just combined.
  5. Add creamed corn and mix until just combined. Do not overmix. Set aside.
  6. Meanwhile, heat 2 tablespoons olive oil or butter in 10-inch cast iron skillet. Once butter is melted and pan is hot, pour batter directly into warm skillet. 
  7. Place skillet immediately in the center of cooking grate. Place lid on grill and cook over indirect high heat (about 450°F) for 35-40 minutes or until toothpick comes out clean when placed in the center. 
  8. Cut and serve from pan while still warm.

©2015 Elizabeth A. Karmel, Girls at the Grill® Recipe adapted from Taming the Flame by Elizabeth Karmel (John Wiley & Sons, 2005, $24.95)