2. Stir the egg mixture into the dry ingredients only long enough to moisten them - the batter will be a little lumpy. Scrape it into the pan and bake about 25 minutes, or until a knife inserted in the center of the cornbread comes out with a few dry-looking streaks. Serve hot.
Copyright 2000 Lynne Rossetto Kasper. All rights are reserved. From Lynne's Sunday Suppers, March 2000.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.