Virgil's Corn Bread
Corn bread is the traditional method for sopping up the barbecue sauce, although some restaurants have gone to garlic bread.
One note about this recipe: I personally love Mexican food but not cilantro, which I avoid whenever possible. I'm not alone, as this New York Times article points out. Even the legendary gourmet cook Julia Childs hated it. To some of us, it tastes like soap or something worse.
This recipe contains cilantro but would probably be better removed. If you can stand the taste, go for it.
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
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
Shuck the two ears of corn and lightly butter. Lightly Coat green onions with 1 Tbsp of oil. 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).
Remove vegetable from the grill and allow to cool.
Cut the kernels from the corn and slice the green onions to a medium dice. Set aside in a small mixing bowl, combine all of the dry mix” ingredients.
In another larger bowl, combine all of the “wet mix” ingredients. Add the dry mix into the wet mix and very gently fold together with a spatula (do not over mix). Fold in the grilled corn and green onion.
Using a muffin pan with 4oz compartments, evenly coat with non-stick spray. Fill each compartment ¾ of the way to the top with the cornbread mix. Place pan in a pre-heated, 400 degree oven and bake for approximately 18 to 20 minutes.
After 10 minutes, turn the pan 180 degrees and continue to bake the remainder of the time until golden brown. Allow muffins to cool and remove from the pan.
Recipe from Virgil's Real's Barbecue, an Atlantis resort restaurant.
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