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Square Roots

Grilled Buttermilk Cornmeal and Corn Squares with Cider-Sage Glaze

1 hour 20 minutes (plus chilling)
Serves 4
SideAmericanVegetarianNut-freeShellfish-freeSoy-free
Herb's take

Inspired by New England’s love of cornmeal and apples, this recipe transforms humble ingredients into smoky, sage-kissed grilled squares. You'll learn how to make a firm cornbread slab, chill and cut it, then grill and glaze for a side that’s equal parts rustic and refined.

Equipment needed
  • Grill or grill pan
  • 8-inch square baking pan

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 400°F. Grease an 8-inch square baking pan with butter and line with parchment, leaving an overhang for easy removal.
  2. 02
    Melt 3 tablespoons butter in a skillet over medium heat. Add thawed corn and sauté until lightly golden, about 4 minutes. Let cool.
  3. 03
    In a large bowl, whisk together whole milk, buttermilk, honey, and egg until combined.
  4. 04
    In a separate bowl, whisk cornmeal, flour, baking powder, and kosher salt.
  5. 05
    Stir the wet ingredients into the dry mixture just until combined. Fold in the cooled sautéed corn.
  6. 06
    Pour the batter into the prepared pan, smoothing the top. Bake for 25–30 minutes, until golden and set. A toothpick inserted in the center should come out clean.
  7. 07
    Cool in the pan 20 minutes, then lift the slab out using the parchment. Let cool completely, then transfer to the fridge for at least 1 hour to firm up.
  8. 08
    Meanwhile, place apple cider in a small saucepan over medium-high heat. Simmer until reduced to about 1/3 cup, 15–20 minutes. Remove from heat and stir in 1 tablespoon honey and chopped sage. Let sit at least 10 minutes to infuse.
  9. 09
    Once the cornmeal slab is fully chilled, cut into 8 equal squares.
  10. 10
    Preheat a grill or grill pan to medium-high. Brush both sides of each square lightly with olive oil.
  11. 11
    Grill the squares 2–3 minutes per side, until marked and heated through. Carefully turn with a spatula, use a gentle touch.
  12. 12
    Brush the hot squares generously with the cider-sage glaze and sprinkle with a pinch of flaky salt if desired. Serve warm.

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