Corn Bread on the Cobb Cooker


(Disclaimer: This recipe is incredibly delicious... when we were filming this recipe, it was really difficult not to eat the bread before the production was finished. Do yourself a favour and make some - you won't be disappointed!)

This is an incredibly versatile bread that is the perfect accompaniment to BBQ ribs and steak, and goes well with soups and stews. But, to be frank, it’s hard to beat a hot buttered slice just out the COBB!


2 tablespoons (30ml) 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 (maizemeal porridge)
2 teaspoons (10ml) baking powder
1 teaspoon (5ml) salt
2 corn cobs, kernels sliced off (1–1½ cups)

Light ½ Cobblestone and allow to burn for 5 minutes. Top your COBB with the grill grid and roast rack, cover with the dome and preheat for 20 minutes.

• Whisk the sugar, sweetcorn, buttermilk, egg and butter together.
• In a separate bowl, mix the dry ingredients and stir through the corn kernels.
• Combine the wet and dry ingredients, and mix well.
• Pour the batter into a greased 25cm cake pan.
• Place on the roast rack, cover with the dome and bake for 35–45 minutes or until a skewer inserted comes out clean.
• Remove from heat and let it cool slightly before unmoulding.


You can also use two small loaf pans instead of the cake pan. Canned or frozen corn kernels will do if you don’t have fresh corn cobs.