Everyone needs to have some sides within their BBQ armoury.
Jack takes you through how to make a tasty sweet cornbread.
Ingredients used:
- 125g butter
- 190g plain flour
- 70g granulated sugar
- 59g light brown sugar
- 13g baking powder
- 8g salt
- 175g corn meal
- 2 eggs
- 350 ml butter milk
- 8 rashers streaky bacon, cooked crispy and diced
Steps:
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Place a 20cm cast iron skillet in your cold grill before setting to temperature.
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Set your grill for indirect cooking and stabilise the temperature at 200C.
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In a small pot, melt the butter over medium heat until melted. Allow the butter to brown until it reaches a dark brown colour then turn off the heat and set aside.
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In a mixing bowl whisk together the flour, granulated sugar, brown sugar, salt, baking powder and corn meal.
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In a separate bowl whisk the eggs, then whisk in the buttermilk.
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Whisk the wet mixture into the fry mixture until completely combined and smooth in texture.
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Add the bacon and stir in to distribute.
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Remove the hot cast iron from the grill and lightly grease before adding the batter evenly across the skillet.
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Add to the grill and bake for 20 to 25 minutes, checking with a toothpick to come out clean from the centre to ensure it is fully cooked.
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Allow to cool for a few minutes and then place on a cooling rack to cool completely.
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Slice into wedges and enjoy!