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Goat cheese chive cornbread
Ingredients
- 2 1/4 cups (540 milliliters) flour
- 1 cup (240 milliliters) cornmeal
- 1 cob corn, charred with oil & salt, shaved
- 1/4 cup (60 milliliters) sugar
- 4 teaspoons (20 milliliters) baking powder
- 1 teaspoon (5 milliliters) salt
- 2 large eggs
- 2 cups (480 milliliters) milk
- 3/4 cup (180 milliliters) unsalted butter, melted
- 1/4 cup (60 milliliters) chives, chopped
- 1 cup (240 milliliters) goat cheese, crumbled
- 2 tablespoons (30 milliliters) butter, melted, for cast iron pan
- Non-stick pan spray
Directions
- 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 ten 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.
