Corn Bread

Name: Corn Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 10
Cuisine: PIZZA & BREAD
Ingredients: Melted butter, to grease; 440 g grams (1 can) corn kernels, drained; ¾ cup cup self-raising flour; 10 ½ cups cups polenta; 3 cups cups cheddar cheese, grated; 1 tbsp tablespoon caster sugar; 1 tsp teaspoon salt; 2 tbsp tablespoons fresh chives, chopped; 600 ml millilitres buttermilk; 200 g grams butter, melted; 3 eggs, lightly whisked

CategoryCharcoal, GasCuisinePIZZA & BREADDifficultyBeginner

Yields10 Servings

Prep Time15 minsCook Time55 minsTotal Time1 hr 10 mins

Melted butter, to grease

440 g grams (1 can) corn kernels, drained

¾ cup cup self-raising flour

10 ½ cups cups polenta

3 cups cups cheddar cheese, grated

1 tbsp tablespoon caster sugar

1 tsp teaspoon salt

2 tbsp tablespoons fresh chives, chopped

600 ml millilitres buttermilk

200 g grams butter, melted

3 eggs, lightly whisked

Set up your Q for indirect cooking with the trivet and convection tray in place. Preheat on high for 10 minutes.

Grease the casserole dish with melted butter.

Line a bowl with sheets of paper towel and pour the corn into the centre. Pick up the paper towel and squeeze to remove the moisture from the corn.

In a large bowl combine the flour, polenta, cheese, sugar, and salt and mix thoroughly. Stir in the corn and chives and blend well. Add the buttermilk, butter, and eggs and stir through. Pour the mixture into the casserole dish and level the surface.

Once the Q is preheated, turn to the roast setting. Place the casserole dish on the trivet. Bake the corn bread until a skewer inserted into the centre comes out clean, 45 to 55 minutes.

Ingredients