"Anytime the holidays come around, I always make a cornbread. But this has a little twist. It’s got goat cheese and chives and it’s just delicious," says Spencer Watts. 






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  • 2¼ cups plain flour
  • 1 cup cornmeal
  • 1 cob corn, charred with oil and salt, shaved
  • ¼ cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 2 cups (500 ml) milk
  • 185 g (¾ cup) unsalted butter, melted
  • ¼ cup chives, chopped
  • 1 cup crumbled goat's cheese
  • 1½ tbsp melted butter, for cast iron pan
  • Non-stick pan spray

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Turn on the BBQ to medium-low or 160°C (325°F).
  2. Place medium sized cast iron pan on the grill.
  3. In a large bowl combine flour, cornmeal, sugar, baking powder, and salt to make a dry mixture.
  4. In medium bowl combine eggs, milk, corn, and butter to make a wet mixture. Add the wet mixture to the dry mixture then fold in the chives and the goat cheese.
  5. Pour butter in the cast iron pan. Spread the batter evenly in the pan.
  6. Cook for 30 minutes then using a metal spatula, or other device, flip the corn bread, and cook for an additional 10 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  7. Cut into wedges and serve in the pan.



• Cooking times and temperatures will vary depending on the size and type of your barbeque.