Cornbread

Cornbread
This homemade cornbread recipe is quick, easy and cooked entirely on the BBQ. It’s a perfect side dish for low-and-slow cooks, grilled meats or any backyard feast, with a soft centre and golden crust that’s ready in about 30 minutes.

Choosing Your Ingredients:
Cornbread is all about simple ingredients, but a few key ones matter:
•    Polenta (cornmeal): Use fine or medium polenta for a smoother crumb. Coarse polenta will make the bread more grainy.
•    Buttermilk: Adds moisture and a slight tang. If you don’t have buttermilk, you can substitute with milk and a splash of lemon juice or vinegar.
•    Cheese: A good melting cheese like tasty, cheddar or Colby works best. It adds richness without overpowering the cornbread flavour.
•    Honey & brown sugar: This gives the cornbread a gentle sweetness without turning it into cake.

Equipment Needed:
•    57cm (22”) Weber kettle (or similar kettle BBQ)
•    Charcoal baskets
•    Chimney starter
•    Charcoal Briquettes
•    Cooling rack
•    Wooden skewer or toothpick for testing doneness

This recipe uses indirect heat, so you’re essentially baking on the BBQ rather than grilling.

Preparation:
Pre-measuring your ingredients makes this recipe almost foolproof. Cornbread comes together quickly once you start mixing, so having everything ready avoids rushing and overmixing the batter.

The Cook:
The goal is to run your Weber kettle at around 180°C (356°F) using indirect heat. This gives you oven-like conditions and helps the cornbread cook evenly without burning the base.

The Payoff:
Once cooked, resting the cornbread for 10 minutes helps it set and makes it easier to slice. This is where the texture really comes together – soft in the middle with a lightly crisp edge.

Ingredients:
•    170g polenta (1 cup)
•    150g plain flour (1 cup)
•    ½ teaspoon bi-carb soda
•    ½ teaspoon salt
•    55g brown sugar (¼ cup)
•    115g unsalted butter, melted (½ cup)
•    250ml buttermilk (1 cup)
•    2 large eggs
•    60ml honey (¼ cup)
•    100g grated cheese – tasty or cheddar (1 cup)

Recipe Steps:
1    Pre-measure all ingredients and allow eggs and buttermilk to come to room temperature.
2    In a large bowl, combine the polenta, flour, bi-carb soda, salt and brown sugar.
3    Add the melted butter, buttermilk, eggs and honey.
4    Mix until just combined and smooth. Avoid overmixing.
5    Gently fold in the grated cheese.
6    Grease your baking pan with butter or oil, then pour in the batter and level the top.
1    Set up your Weber kettle for indirect cooking with a charcoal basket on one side.
2    Preheat the BBQ to 180°C (356°F) with the lid vent positioned over the empty side.
3    Place the baking pan on the opposite side of the charcoal, away from direct heat.
4    Optional: add a small chunk of cherry wood for a subtle smoke flavour.
5    Close the lid and cook for 25–35 minutes, maintaining steady temperature.
1    After 30 minutes, test the centre with a wooden skewer.
2    If it comes out clean, the cornbread is done.
3    Remove from the BBQ and transfer to a cooling rack.
4    Rest for 10 minutes before slicing and serving.
5    Serve warm as a side dish with BBQ meats, chilli or pulled pork.

Recipe Info:
•    Prep Time: 5 minutes
•    Cook Time: 25–35 minutes
•    Serves: 6–8
•    Effort: Easy
•    Course: Side
•    Cuisine: American / Australian
•    Hydration: 1 beer )optional but very recommended)

Tips & Variations:
•    Extra smoky flavour: Add a small chunk of cherry or apple wood to the charcoal basket for subtle smoke. Don’t overdo it — cornbread absorbs smoke quickly.
•    Spicy cornbread: Add finely chopped jalapeños or a pinch of cayenne to the batter.
•    No buttermilk? Mix 250ml milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
•    Sweeter style: Add an extra tablespoon of honey for a more American-style sweet cornbread.
•    Cast iron option: Cooking in a preheated cast iron pan will give you a more pronounced crust on the bottom and edges.
•    Leftovers: Cornbread reheats well on the BBQ wrapped in foil, or can be toasted the next day and served with butter.

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