Skillet Cornbread

This is a classic side to any southern style BBQ. All the ingredients are easy enough to get hold of and it’s a doddle to make. This recipe is for plain cornbread but it’s incredibly versatile and takes well to other added ingredients or flavours.

Try adding sliced & pickled jalapeños to the top just before it goes in the oven. Or mix sun dried tomatoes and olives into the batter. Both delicious.

As with my recipe for yorkshire puddings and pancakes, I find this much easier to give measurements in ‘cups’ rather than by weight. These are the standard US 250ml size cups that you can pick up everywhere.

INGREDIENTS

• 1 cup yellow cornmeal / polenta

• 1/2 cup plain flour

• 1 teaspoon salt

• 1 tablespoon baking powder

• 1 cup buttermilk

• 1/2 cup milk

• 1 whole egg

• 1/2 teaspoon baking soda

• 1/4 cup melted butter

• 2 tablespoons butter

METHOD

1. In a large bowl, add together the cornmeal, plain flour, salt & baking powder

2. In a separate bowl or jug, mix together the buttermilk, milk, melted butter and egg then mix together with a fork

3. Add the baking soda to the wet mix, stir well and stand aside for 5 mins

4. Mix the wet and dry ingredients together until fully combined

5. Pre-heat your BBQ to medium indirect or set you oven to around 180C

6. Heat a 9” cast iron skillet on your BBQ or in the hob, melt the 2 tbsp butter and then pour in the batter

7. Close the BBQ lid or place skillet in the oven for around 25 mins until cooked cooked through (use a skewer to check) and started to crisp round the edges