Rutherford Grill Copycat Cornbread Recipe for Wine Tasters

Rutherford Grill Fountain

Be sure to stop at this popular restaurant along Highway 29 in the heart of Napa Valley, called Rutherford Grill. It’s a great place to dine when taking a break from wine tasting in Rutherford. Most importantly, you must try their special cornbread! Some say it’s irresistible,

MsoNoSpacing so you’d better order your own instead of sharing! Don’t get me wrong. Their varied menu of California style cuisine is delicious, too, with entrees such as beef tenderloin, or fresh grilled salmon with vegetables and cabbage mashed potatoes. Just be sure to order a side dish, or six, of corn bread to go along with your meal. Since their cornbread recipe is a tightly held secret, here’s as close as we can guess
for the recipe provided by Elizabeth from her blog, “Everything is Better with
Bacon”. Oh, and a couple provisions…1) Don’t even think about making this
without a cast iron skillet and 2) You’ll need to grill two ears of corn until
charred brown, then cut the kernels off the cob. Here’s the copycat recipe…

Rutherford Grill Copycat Cornbread Recipe for Wine Tasters
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Description: This is our best guess as to the secret, highly acclaimed corn bread recipe served At Rutherford Grill in the wine country of Northern California.
Author: Linda Davis
Recipe type: Side dish, baked goods
Cuisine: Californian
Serves: 6-8
  • 2 ears of corn
  • ½ stick (1/4 cup) cold unsalted butter, cut into pieces
  • ¼ cup vegetable oil
  • 1½ jalapenos, fine dice with some seeds (optional)
  • 1¼ cups cornmeal (preferably stone-ground; not coarse)
  • ¼ cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups well-shaken buttermilk
  • 2 large eggs
  • 1 teaspoon of bacon lard (optional)
  • 2 tablespoons honey
  1. Special equipment: a 9½- to 10-inch well-seasoned cast-iron skillet.
  2. Heat grill to medium high.
  3. Lightly brush corn with oil and grill, turning every 3 minutes until charred and golden brown.
  4. Cut kernels off of cobs. Set aside.
  5. Put oven rack in middle position and preheat oven to 450°F.
  6. Add butter, lard and oil to skillet and heat in oven until melted, about minutes, then carefully pour into a medium bowl.
  7. Whisk together cornmeal, flour, sugar, jalapeno, baking soda, and salt in a large bowl.
  8. Add corn kernels.
  9. Whisk buttermilk, honey, and eggs into melted butter, then stir into cornmeal mixture until just combined.
  10. Pour batter into hot skillet and bake until a wooden pick or skewer inserted in center comes out clean, 15 to 20 minutes.
  11. Cool in skillet on a rack for 5 minutes.