This cornbread is cooked on the BBQ in a skillet. Baking on the BBQ is a great way to cook outside - perfect for a campfire too.
"The most important ingredient for this recipe is really a seasoned cast iron skillet with a lid, as it’s the only way to get a first-rate cornbread. Use your heaviest frying pan if you don’t have one."
DJ BBQ’s Backyard Baking by Christian Stevenson, David Wright and Chris Taylor (Quadrille, £20), Photography by David Loftus
- Get your cooker going until it’s about 180–190°C. (You can also make this in a conventional oven, if so set it to the same temperature.)
- In a large bowl, mix together the dry ingredients: flour, polenta, breadcrumbs, sugar, baking powder, bicarb and salt. In a separate bowl or jug, mix together the eggs, buttermilk, milk and honey.
- Preheat your skillet over the fire or put it on the hob (stovetop) to get hot. This helps get the heat into the cornbread batter quickly and is essential for an awesome crust.
- Pour the wet ingredients into the dry and mix until a batter forms. Melt the butter in the hot skillet until light brown and foaming. Pour the butter into the batter and mix well.
- Toss the bacon fat into the skillet and, when it has melted, pour in the batter. Return to the fire, place the lid on top and cover with coals to get some top heat!
- Alternatively, just put it in your preheated oven. The cornbread is done when you can press the centre and it springs back, or if a toothpick comes out clean (about 25–30 minutes should do it).