Ease of preparation rating: Medium
Yield: 6 servings
2 1/4 cups (540 ml) flour
1 cup (240 ml) cornmeal
1 cob corn, charred with oil & salt, shaved
¼ cup (60 ml) sugar
4 teaspoons (20 ml) baking powder
1 teaspoon (5 ml) salt
2 large eggs
2 cups (480 ml) milk
¾ cup (180 ml) unsalted butter, melted
¼ cup (60 ml) chives, chopped
1 cup (240 ml) goat cheese, crumbled
2 tablespoons (30 ml) butter, melted, for cast iron pan
Non-stick pan spray
Turn on the BBQ to medium/low or 325 F (160 C).
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 inserting a toothpick into the center of the bread comes out clean.
Cut into wedges and serve in the pan.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.