Daphne's delicious fruity dessert shows that grills aren't just for burgers or steaks!
ingredients
ingredients
method
step-by-step directions

Fresh Grilled Cornbread with Bacon-Blackberry Compote

  • Olive Oil
  • 3-4 ears Corn (shucked)
  • 1 1/4 cups Buttermilk
  • 3 Eggs
  • 1/2 cup Maple Syrup
  • 2 cups Cornmeal
  • 1 cup All Purpose Flour
  • 4 teaspoon Baking Powder
  • Pinch Salt
  • 1/2 cup Cold Unsalted Butter (cut in 1/2-inch cubes)
  • 6 slices Bacon
  • Blackberry Compote
  • 1 pint Fresh Blackberries
  • 4 tablespoons Honey
  • Zest of 1 Lemon
  • 1/2 cup Water (plus more if needed)
step-by-step directions
  • Preheat oven to 375°F.
  • Preheat grill to medium-high. Brush the Corn with Olive Oil and grill for 2-3 minutes per side, until Corn is lightly charred in places.
  • Stand the Corn and carefully cut off the Kernels, reserving the Kernels and any liquid.
  • In a large bowl, whisk together the Buttermilk, Eggs, and Maple Syrup. In a large food processor, combine the Cornmeal, Flour, Baking Powder, and Salt, pulsing a few times to mix. Add the Butter and Corn Kernels and pulse until Corn and Butter are coarsely chopped. Stir this dry mixture into the wet mixture and transfer to a lightly Oiled 9x9 baking dish.
  • Bake for 45 minutes to an hour, until golden and a cake tester comes out clean. Rest 20 minutes before cutting.
  • Meanwhile, arrange the Bacon on a wire rack lined baking sheet. Cook for 10-15 minutes, until crispy. Once cooled, crumble into small bits.
  • If desired, warm the slices of Cornbread on the grill. Drizzle compote over Cornbread and garnish with crumbled Bacon.
  • For the Blackberry Compote:
  • Combine all of the ingredients in a small saucepot, and bring to a boil. Simmer 10 minutes, just until Blackberries begin to break down slightly.
Similar categories: Desserts Courses & Meals
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