Corn Bread

Category, CuisineDifficultyBeginner

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
1

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

2

Grease the casserole dish with melted butter.

3

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.

4

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.

5

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

 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

Directions

1

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

2

Grease the casserole dish with melted butter.

3

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.

4

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.

5

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.

Corn Bread
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