IN ADVANCE

Light the charcoal in the Big Green Egg and heat to a temperature of 200°C using the convEGGtor and the Stainless Steel Grid.

Meanwhile, cut the corn off the cobs. Sift the self-rising baking flour together with the salt. Set aside.

Bring the corn to a boil with the milk and sugar in a large saucepan over medium heat. Turn down the heat, stir in the cornflour and keep stirring for about 10 minutes while the corn cooks.

Remove the pan from the heat and let the corn mixture cool down for about 5 minutes. Meanwhile, melt 100 grams of the butter. Grease a 1-litre baking dish with butter.

Stir the eggs into the maize mixture, one at a time, then fold in the crème fraîche, the self-raising baking flour with the salt and the melted butter in turn. Divide the batter between the baking dish.

PREPARATION

Place the cold Baking Stone in the EGG and place the baking dish on top of it. Close the lid of the EGG and bake the spoonbread for about 30 minutes until the bread has reached a core temperature of 85°C; you can measure this with the Instant Read Thermometer. Just before the bread is cooked, melt the remaining 50 grams of butter.

Remove the baking dish from the EGG and drizzle the bread with the melted butter. Serve the spoonbread lukewarm with a spoon to scoop it out of the bowl.