Moist with a nice corn taste. A simple side for grilling season. And like a “good” side dish, you cook it on the side of the grill you’re not using at the same time as the main dish.
Start with ingredients that we all have on hand, added them to a grill safe cast iron pan and “baked” with indirect heat on the side of the grill as you cook your main dish. Both took 30 minutes. I use the technique have been using for grilled biscuits ( I need to publish that someday…).
Oh so simple.
Notes: This is one of those “know your grill” recipes. Both the gas grill I had used for years until replaced by a large Weber last fall can handle cooking like this. Cook on one side and turn the other side off and keep the temp up for indirect cooking. Knowing your grill temp is key to getting this done. Experiment with it and impress your friends and family with your grilling mastery.
All stuff you have already. Oops, you need flour too.
Spray up a 10 inch cast iron pan with a heavy coat of PAM.
Mix all the dry ingredients and mix well. Then add the milk and egg. Mix only until all the dry is wet.
Pour into the pan and spread to even out.
Place over the cool side of the grill. Watch the temp of the grill. You want 350 to 425 range. Mine settled in at 375 as I did chicken on medium high on the other side. Of course, your cooking time will be affected by temp.
Rotate pan some every time you tend the meat. Cook until internal temp of 160 to 170. About 25 to 30 minutes.
July 7, 2016