This recipe from The Big Green Egg Cookbook,
was suggested as the perfect side dish to go with EGGFEST CHILI,
which is what I was making that day. This recipe was very straightforward with the only unusual wrinkle being grilled corn kernels were one of the ingredients. I used my gas grill to grill the corn while the Egg was heating up. The batter which was relatively simple other than the roasted corn was placed in a 12" skillet & grilled on the Egg on top of the Platesetter at 425 degrees. The cornbread was moist and tasty, no doubt the stick of butter helped out in that regard. Everyone who tried this loved it, and said it was a superior cornbread.