Grilled Cornbread Pudding A.K.A Corn in May: A Cautionary Tale

It was our Memorial Day BBQ. We thought we should grill some corn. It looked so tempting at the grocery store. Besides, it’s almost corn season and next month the early varieties will ripen locally. And really now, how bad could it be? Well, it was really that bad. Starchy and tough and we should have waited until July when we could purchase from our local farms. So instead of just chucking it all to the chickens, we thought we’d repurpose it in a corn bread with a pudding-like texture. And while it was quite tasty,  yes, it would taste better with in-season corn.

  • 2 eggs
  • 12 oz. plain yogurt, homemade or store bought
  • 1 Tbsp honey
  • 2 Tbsp melted butter or olive oil plus 1 Tbsp butter for skillet
  • 2 cups corn kernels cut from grilled corn
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 1 tsp baking soda

Preheat the oven or grill to 350F. Set a cast iron skillet on the grill or one the stovetop on low and melt 1 Tbsp butter. Whisk together the eggs, yogurt, honey, and melted butter or oil. Fold in the cornmeal, baking powder, baking soda, and corn kernels until combined. Pour into the skillet. Grill for 30 minutes or until toothpick inserted in center comes out clean.

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4 responses to this post.

  1. I can’t imagine cornbread without corn. I’m so glad your corn didn’t go to waste! This is a lovely photo, I think I’ll make this this week!

    Reply

  2. My husband is going to love this! Thanks for sharing 🙂

    Reply

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