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GRILLED CORNBREAD

1 Tbsp. butter
2 large eggs
2/3 c. milk
8 oz. can creamed corn
2 (12 oz.) pkg. corn muffin mix
1/2 c. shredded Cheddar cheese
4 slices bacon, crisply cooked and crumbled

In an 8 or 9-inch foil pan, melt butter. Turn off heat; swirl butter to coat bottom and sides of pan. In large bowl beat eggs and milk to blend; stir in creamed corn. Add muffin mix and stir only until moistened. Turn into prepared pan. Sprinkle with cheese and bacon. Place pan on barbecue grill 6 inches above medium hot coals. Loosely cover top with foil. Cook about 30 minutes. Makes 8 to 10 servings.

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