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Recipes
Cornbread
BBQ is about more than just perfectly smoked meat. It’s about the whole plate – and this cornbread is the sidekick that takes your brisket, ribs, or pulled pork to the next level.
It’s baked in a hot cast-iron skillet to get that crispy golden crust your guests will be talking about for weeks. Lightly sweet, perfectly crumbly, and ideal for mopping up those last drops of sauce.
Whether you’re bringing it to a backyard BBQ or serving it alongside a hearty chili by the campfire – this cornbread is BBQ-approved. 🧑🍳🔥
Ingredients:
- 130 g sugar
- 130 g all-purpose flour
- 130 g cornmeal
- 120 g butter
- 240 ml buttermilk
- 4 tablespoons corn kernels
- 2 eggs
- ½ teaspoon baking powder
- ½ teaspoon salt
- 100 g oil
Equipment:
- Kitchen scale
- Whisk
- Cast-iron skillet
- Mixing bowl
- Rubber spatula
- Baking paper
- Pastry brush
- Kamado grill with DoJoe pizza oven attachment
- Charcoal
- Firelighters
- Gas torch
Preparation:
- Prepare your Kamado for direct grilling at 180°C (356°F).
- Melt the butter together with the sugar in a pan. Add the buttermilk and whisk until the sugar has dissolved.
- In a mixing bowl, combine the flour, cornmeal, baking powder, and salt. Add the buttermilk-butter-sugar mixture and stir until you have a smooth batter.
- Whisk in the eggs and oil until fully incorporated.
- Finally, fold in the 4 tablespoons of corn kernels.
- Line your cast-iron skillet with baking paper and pour the batter in.
- Set up your DoJoe with the ceramic stones and pizza stone in your Kamado. Close the lid, leaving about a 5 cm opening on the bottom vent, and close the top vent.
- Wait about 15 minutes until the Kamado reaches 180–190°C (356–374°F).
- Place the cast-iron skillet in the Kamado.
- Bake for 15–20 minutes. Check doneness by inserting a toothpick — if it comes out clean, your cornbread is ready!
Enjoy
