Charred Corn & Serrano Cornbread
Paula: Lately I’ve been obsessed with baking on the grill. There have been brownies with a smoky “bark,” apple galettes, and smoked date sticky pudding. I don’t know why it took me so long to get to cornbread.
Scott: The PK Grill is so good for baking and the portability of it means you don’t have to leave baking behind now when you cook outside whether it’s on your back porch or camping or tailgating. I’m excited for this “true” cornbread recipe because of the char flavor you incorporate by blistering the corn and serranos on the grill.
Paula: The nubby texture of the batter (I use coarsely ground cornmeal) absorbs a whiff of wood smoke as well, which gives a Southern classic more depth and intrigue. And because it bakes in about 30 minutes, it’s easy to maintain a steady internal temperature. Hey, if you plan to prepare this in your favorite State Park, premix the dry ingredients and bring them along in a sealable plastic bag.
Scott: I’ll bring the butter and honey.