Everyone needs to have some sides within their BBQ armoury.
Jack takes you through how to make a tasty sweet cornbread.
- 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
Place a 20cm cast iron skillet in your cold grill before setting to temperature.
Set your grill for indirect cooking and stabilise the temperature at 200C.
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.
In a mixing bowl whisk together the flour, granulated sugar, brown sugar, salt, baking powder and corn meal.
In a separate bowl whisk the eggs, then whisk in the buttermilk.
Whisk the wet mixture into the fry mixture until completely combined and smooth in texture.
Add the bacon and stir in to distribute.
Remove the hot cast iron from the grill and lightly grease before adding the batter evenly across the skillet.
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.
Allow to cool for a few minutes and then place on a cooling rack to cool completely.
Slice into wedges and enjoy!