Grilled Southern Cornbread

This is the very best cornbread we've ever tasted. Creamy and delicious, with little niblets of corn poking through, it's rich enough to be considered a 'side dish' rather than a bread. It would be perfect with your barbecued chicken or grilled steak summer feast. Make it ahead, slice the squares in half (it's very thick so you still get a substantial piece), and be ready to grill on the stove or your outdoor grill. Serve hot, plain or with jam or honey butter (1 cup softened butter mixed with ¼ cup honey). All you need is a salad and some Deviled eggs for the perfect summer menu!

Garlic Chicken Bites
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Ingredients
6 eggs
1 ½ cups corn or vegetable oil
3 cups sour cream (24 oz.)
3 cups self-rising cornmeal (not cornmeal mix)
⅓ cup sugar
2 - 14.75 oz. cans cream style corn (2 ⅔ cups)
Directions
  1. Combine eggs, oil and sour cream in a very large bowl. Mix in other ingredients until smooth.
  2. Pour into a greased 9x13" pan. Bake in preheated 350°F oven for about 1 hour or until it tests done.
  3. Enjoy as is, cut into squares or grill:
To Grill:

Melt butter or margarine on a griddle or cast iron pan. Cut corn bread squares in half, crosswise, and grill on both sides until crisp. Or place heavy duty aluminum foil on the top shelf of your outdoor grill; spread split cornbread with butter, place on foil and grill until crisp.