GMA Recipe: Creamed Corn Grilled Skillet Cornbread

Click here for
Recent Recipes
(presented in the past few months)

SPECIAL SECTION
All the best
THANKSGIVING RECIPES
as broadcast since 1994

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Creamed Corn Grilled Skillet Cornbread
From chef and author Elizabeth Karmel
Monday, May 26, 2008

Elizabeth Karmel, a competitive barbecuer and Executive Chef of the acclaimed New York City barbeque restaurant Hill Country, appeared on Good Morning America to offer recipes bound to make your cookout a success.

Ingredients

1 cup all-purpose flour

1 cup yellow or white cornmeal

2 teaspoons baking powder

1 teaspoon sugar

1 teaspoon fine-grain sea salt

1 cup milk

1 large egg

2 tablespoons olive oil, melted butter, or bacon drippings

1 heaping cup canned creamed corn

6 pieces bacon, cooked crisp and cut into pieces, optional

2 tablespoons butter

Directions

Build a charcoal fire or preheat a gas grill.

Mix together the flour and cornmeal in a large bowl. Add the baking powder, sugar, and salt. Using a wire whisk, mix until well combined and set aside.

In a separate bowl, mix together the milk, egg, and oil. Add the wet ingredients to the bowl of dry ingredients and mix until just combined. Add the creamed corn and mix until just combined. If adding the bacon, stir it into the mixture. Do not over mix. Set aside.

Heat the butter in 10-inch cast-iron skillet or the braiser, if using. Once the butter is melted and the pan is hot, pour the batter into the warm skillet.

Immediately place the skillet in the center of the cooking grate over indirect high heat. Cover and cook for 35 to 40 minutes, or until a toothpick comes out clean when placed in the center. Cut and serve from the pan while still warm.

Makes 4-8 servings servings

Recipe copyright 2008, Elizabeth Karmel, "Taming The Flame"