Here is a great Cornbread recipe compliments of Virgil's Real BBQ at the Atlantis Resort, Bahamas.
Makes 20-24 Muffins
Ingredients:
Dry Mix
1 cup Yellow Cornmeal
½ cup All Purpose Flour
½ cup Granulated Sugar
1 tbsp Kosher Salt
1 tbsp Baking Powder
1 tsp Baking Soda
Wet Mix
2 cup Buttermilk
½ cup whole Milk
2 ea Whole Large Eggs (lightly beaten)
6 tbsp Butter (melted)
¼ lb Mild Cheddar Cheese (shredded)
2 ears Yellow Corn (6oz of kernels)
4 ea Green Onions (green tops only)
4 tbsp Cilantro (chopped)
1 tsp Frank’s Hot Sauce
1. Shuck the two ears of corn and lightly butter
2. Lightly Coat green onions with 1 Tbsp of oil
3. On a grill (gas or charcoal) over medium heat, place both the corn and onions and grill until evenly marked (approximately 5 – 7 minutes turning occasionally)
4. Remove from the grill and allow to cool
5. Cut the kernels from the corn and slice the green onions to a medium dice. Set aside
6. In a small mixing bowl, combine all of the “dry mix” ingredients
7. In another larger bowl, combine all of the “wet mix” ingredients
8. Add the dry mix into the wet mix and very gently fold together with a spatula (do not over mix)
9. Fold in the grilled corn and green onion
10. Using a muffin pan with 4 oz compartments, evenly coat with non-stick spray
11. Fill each compartment ¾ of the way to the top with the cornbread mix
12. Place pan in a pre-heated, 400 degree oven and bake for approximately 18 to 20 minutes
13. After ten minutes, turn the pan 180 degrees and continue to bake the remainder of the time until golden brown
14. Allow muffins to cool and remove from the pan
