Wednesday, April 24, 2013

Cornbread on the Grill

Part of emergency preparedness is having a plan for cooking your meals when the traditional methods are unavailable. There are multiple "alternative cooking" options. One is the back yard grill - it can be used for many more items than hamburgers and hot dogs. Our kitchen remodel has dragged on long enough and definitely made my traditional ways of cooking unavailable. We were in the mood for something besides a crock pot meal so I got a little creative. I used my cornbread mix recipe and baked up something simple yet scrumptious. 

Preheat the grill to 350 degrees. Mix up the cornbread. It took 1 1/2 times the batch to fill a 10 inch cast iron skillet. Spray the skillet with vegetable oil and pour the batter in. Adjust the burners on the grill to create indirect heat and maintain the 350-375 degree range. I turned off the center burners and turned the upper and lower burners to low. Place the skillet in the center of the grill and close the lid.

Resist the urge to open the grill and check on it until at least 15 minutes has passed. It took me about 25 minutes to have it pass the toothpick test and be golden brown on top. Depending on the size batch you are baking and how warm you keep the temperature, it can take anywhere from 15-30 minutes.

It was perfectly done with a slightly thicker crust than when I bake it in the oven. We loved it with a crock pot full of chili and enjoyed the leftovers for breakfast the following morning.

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