Rutherford Grill Cornbread

• 2 ears corn
• 1/4 cup cold unsalted butter, cut into pieces
• 1/4 cup vegetable oil
• 1 1/2 jalapeons fine dice with some seeds
• 1 1/4 cups cornmeal (preferably stone-ground not coarse)
• 1/4 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups well-shaken buttermilk
• 2 large eggs
• 1 teaspoon bacon fat
• 2 tablespoons honey

1. Put oven rack in middle position and preheat oven to 450 F, Add butter, lard and oil to skillet andneat inovenuntil melted. about 5 minutes, then carefully pour into a medium bowl.
2. Heat grill to medium high. Lightly brush corn with oil and grill turning every 3 minutes until charred and golden brown. Cut kernels off of cobs. Set aside.
3. Put oven in middle position and reheat to 450. Add butter, lard and oil to skillet and heat in oven until melted, about 5 minutes, then carefully pour into a medium bowl.
4. Wisk together cornmeal, flour, sugar jalapenos, baking soda, and salt in a large bowl.
5. Whisk buttermilk and eggs into melted butter, then stir into cornmeal mixture until just combined. Pour into hot skillet and bake until a wooden picik or skewer inserted in center comes out clean, 15 to 20 minutes. Cool in skillet on a rack 5 minutes.

corn, cold unsalted butter, vegetable oil, cornmeal, flour, sugar, baking soda, salt, wellshaken buttermilk, eggs, bacon fat, honey

Taken from www.food.com/recipe/rutherford-grill-cornbread-533601 (may not work)