Charred Corn & Serrano Cornbread

Directions

1. Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. When the coals are glowing red and covered with a fine gray ash, clean and oil the grill. Grill the corn and serranos over direct heat, turning as needed, until blistered on all sides and then remove from heat. Place a 10-inch cast iron skillet over indirect heat, close grill and allow the pan to heat for at least 30 minutes.

2. When the corn and serranos are cool enough to handle, trim the kernels from the cob (you should have a generous cup), and stem, seed, and finely chop the chiles, and set aside while you prepare the batter.

3. Melt 6 tablespoons of butter and set aside.

4. Whisk together the flour, cornmeal, sugar, baking powder, salt, and F&S STREET CORN Seasoning in a large bowl. In a separate bowl, whisk together the buttermilk, milk, egg, and six tablespoons of melted butter.

5. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Use a fork or rubber spatula to stir together until evenly combined. Fold in the corn and the chiles.

6. Remove the skillet from the grill (the internal temp should be 400℉), add the bacon fat or oil to the skillet and swirl to coat. Pour the batter into the hot skillet, spread evenly, and bake for 25 to 35 minutes (adjusting airflow as needed to maintain a steady temperature) until lightly golden and the center of the cornbread is firm and springy to the touch.

7. Remove corn bread from heat, place on a wire rack to cool, run the remaining two tablespoons of butter over the hot cornbread until it’s completely melted. Serve warm, or cool the cornbread in the skillet and serve at room temperature.