Side Dishes
Grilled Poblano Cornbread
This grilled corn poblano cornbread blends smoky flavors with a touch of sweetness, thanks to grilled fresh corn, fire-roasted poblanos, and a drizzle of honey at the end. It’s cheesy, just a little spicy, and perfect alongside barbecue or on its own. For a fun twist, try baking it in a skull-shaped mold like they do at Apocalypse BBQ in Miami—it adds a playful, unexpected touch to your cookout spread.
Blog Post: The World’s Best Cornbread—And, Yes, It Involves a Grill
Grilled Cornbread Recipe
Grilled Poblano Cornbread
Recipe Notes
- Yield: Serves 6 to 8
Ingredients
- 6 tablespoons unsalted butter, melted
- 1 to 2 ears of sweet corn, shucked
- Sea salt and freshly ground black pepper
- 1 to 2 poblano chiles
- 2 large eggs
- 1 cup milk
- 1 1/2 teaspoons baking powder
- 1 cup yellow cornmeal, preferably stone ground
- 1 cup unbleached all-purpose white flour
- 3 tablespoons brown sugar
- 1 cup coarsely grated smoked cheddar or other cheese
- 1/2 cup honey for serving
You’ll also need:
Recipe Steps
1: Set up your grill for direct grilling and heat to high. Brush or scrape the grill grate clean. Butter the molds.
2: Meanwhile, brush the corn with 1 tablespoon melted butter and season it generously with salt and pepper. Grill the corn until the kernels are browned, 2 to 3 minutes per side, 8 to 12 minutes in all. While you’re at it, grill the poblanos until charred black on all sides.
3: Transfer the corn to a cutting board and cut the kernels off the cob. Scrape the burnt skin off the poblanos and cut into 1/2 dice, discarding the stem and seeds.
4: Place the eggs in a mixing bowl and whisk until smooth. Whisk in the milk, 1/2 teaspoon salt, and the baking powder, followed by the remaining melted butter, cornmeal, flour, and brown sugar. Fold in the corn kernels, poblanos, and cheese.
5: Pour the corn bread batter into buttered molds. At this point you can indirect grill the cornbread at a medium-high heat (400 degrees F) or bake it in a medium-high oven. Cook until the cornbread until it is puffed and browned and starts to pull away from the side of the molds, 20 to 25 minutes. Another test for doneness is to insert a bamboo skewer or toothpick into the center of the cornbread; when done, the toothpick should come out clean.
6: Let the cornbread cool for 5 minutes, then unmold, drizzle with honey, and serve.
