It had been baked in skull-shaped mold (try that<\/em> for Halloween) and came slathered with butter and honey. It looks great. It tasted great. And it definitely belongs at your next barbecue.<\/p>\n Cornbread has long been a traditional accompaniment to barbecue\u2014especially in the South. I wondered if there was a way to make it even better.<\/p>\n The answer\u2014you guessed it\u2014involves a grill.<\/p>\n When I make cornbread, I grill a few ears of corn first and cut the kernels into the batter. The grilled corn adds a smoky sweetness, and the fire charred kernels gives the cornbread color and texture.<\/p>\n While I\u2019m at it, I also grill a couple poblano chilies, because the smoky heat adds an extra dimension of flavor.<\/p>\n And speaking of smoke, some grated smoked cheddar cheese will definitely up your game.<\/p>\n Sure, you can make this cornbread with the cheap gritty yellow cornmeal sold at the supermarket. But you\u2019ll get better results with small-batch, stone-ground yellow cornmeal from an artisanal gristmill, like Red Mill or Anson Mills.<\/p>\n So here, then, is the Raichlen grilled corn poblano cornbread. Order a skull-shaped cornbread mold<\/a> for fun and get ready for the best cornbread you\u2019ve ever tasted!<\/p>\n![\"Grilled](\"https:\/\/d21klxpge3tttg.cloudfront.net\/wp-content\/uploads\/2025\/04\/Skull-Cornbread.jpg\")
<\/p>\nGrilled Cornbread Just Hits Different<\/h2>\n
Grilled Cornbread Recipe<\/h2>\n