Corn Griddle Breads Recipe

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10 min


8 min

Taken from Fired Up: Vegetarian, No Nonsense Barbequing (£14.99; Murdoch Books)

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  • 150g plain (all-purpose) flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sweet paprika, plus extra for sprinkling
  • 1/2 teaspoon sea salt
  • 1 egg, lightly beaten
  • 185ml milk
  • 125g creamed corn
  • 2 tablespoons melted butter
  • Vegetable oil, for brushing
  • Good-quality mayonnaise, to serve
  • Thinly-sliced spring onion (scallion) to serve


  • Combine the flour, baking powder, paprika and salt in a bowl, then make a well in the centre.

  • In another bowl, combine the egg, milk and creamed corn.

  • Pour the mixture into the flour well with the melted butter and use a fork to combine.

  • Preheat the barbecue hotplate to medium and lightly brush with oil.

  • Pour or ladle the batter, using about 125ml for each griddle bread, onto the hotplate, leaving room between each to expand. You should have enough batter for four griddle breads.

  • Use the back of a spoon to spread each one out into a circle about 12-15cm across.

  • Cook for 4-5 minutes, or until bubbles form around the edges.

  • Flip them over and cook for another 2-3 minutes, or until golden and cooked through.

  • Serve warm, topped with a dollop of mayonnaise, some spring onion and a sprinkling of paprika.

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