Baking

Corn Bread

Ingredients:

  • 2 tablespoons Sugar
  • 1 small can (200g) Cream-style sweetcorn
  • 1 bottle/carton (500ml) Buttermilk
  • 2 extra-large Eggs, beaten
  • ⅓ cup (80g) Butter, melted
  • 2 cups (300g) Bread or Cake flour
  • ½ cup (120g) Cornmeal (maize meal porridge)
  • 2 teaspoons (10ml) Baking powder
  • 1 teaspoon (5ml) Salt
  • 2 Corn cobs, kernels sliced off (1–1½ cups)
  • Optional: Sundried tomato and jalapeños for the topping
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Directions:

  1. Light ½ a CobbleStone and allow to burn for 5 minutes. Top your COBB with the Grill Grid and Fenced Roast Rack, cover with the Dome and preheat for 20 minutes.
  2. Whisk the sugar, sweetcorn, buttermilk, egg and butter together.
  3. In a separate bowl, mix the dry ingredients and stir through the corn kernels.
  4. Combine the wet and dry ingredients and mix well. Pour the batter into your greased Bread Tin.
  5. Place on the Fenced Roast Rack, cover with the Dome and bake for 35–45 minutes or until a skewer inserted comes out clean.
  6. Remove from heat and let it cool slightly before unmoulding.

Serving Suggestions:
Mexican Butter

  1. 1/2 cup softened butter
  2. Sliced pickled jalapeños
  3. Zest of juice of 1 lime

Mix all the above ingredients together and serve with a warm slice of corn bread.

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