Corn Bread

Difficulty: easy
Fuel Type:
  • People

    Serves 10

  • Prep Time

    15 min.

  • Barbecue Time

    45 to 55 min.


the Ingredients

Corn Bread Web
  • Completed step Melted butter, to grease
  • Completed step 440 grams (1 can) corn kernels, drained
  • Completed step ¾ cup self-raising flour
  • Completed step 2½ cups polenta
  • Completed step 3 cups cheddar cheese, grated
  • Completed step 1 tablespoon caster sugar
  • Completed step 1 teaspoon salt
  • Completed step 2 tablespoons fresh chives, chopped
  • Completed step 600 millilitres buttermilk
  • Completed step 200 grams butter, melted
  • Completed step 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.

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