"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.
- 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
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.
- Turn on the BBQ to medium-low or 160°C (325°F).
- Place medium sized cast iron pan on the grill.
- In a large bowl combine flour, cornmeal, sugar, baking powder, and salt to make a dry mixture.
- 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.
- Pour butter in the cast iron pan. Spread the batter evenly in the pan.
- 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.
- Cut into wedges and serve in the pan.
• Cooking times and temperatures will vary depending on the size and type of your barbeque.