FIRE-GRILLED CORNBREAD WITH HONEY BUTTER

Place corn cobs on preheated medium-high grill for about 10 minutes, turning occasionally, until tender and slightly charred. Let cool slightly. Slice kernels off cobs and set aside. Leave grill on for baking.

Whisk together flour, corn meal, sugar, baking powder, baking soda and salt in large bowl. Whisk together eggs, milk, beer, jalapeños and oil in another bowl. Pour into flour mixture and stir until moistened. Stir in 1 1/2 cups of the corn kernels and cheese until just combined.

Heat a 10- or 12-inch cast iron skillet on grill for 2 minutes. Add butter and swirl it around to coat inside of pan. Pour in batter and spread to even out. Turn heat off directly under skillet, close lid of barbecue and grill cornbread indirectly for about 20 minutes or until tester inserted in centre comes out clean. Remove from grill; let cool in pan for about 15 minutes. Turn out cornbread onto platter.

Honey Butter Baste: Stir together butter and honey in small saucepan and heat until melted and smooth. Brush cornbread with baste, then serve.