Sweet & Spicy Jalapeño Cornbread with Honey Drizzle

Step 1

In a large mixing bowl, beat softened butter and sugar until creamy, then add the eggs one at a time, beating well after each addition. Add your cream style sweet corn, chopped jalapeños, spring onions, chorizo and cheese and mix until combined.

Step 2

Weigh out the dry ingredients in a separate bowl and stir, then add this to the corn mix and beat until just combined. 

Step 3

Set your BBQ up to run at 160°C (320°F). For a Kettle BBQ, set up a ring of lit charcoal all around the edge of the charcoal grate, the cast iron pan will sit in the centre of the cooking grill. On a BBQ Smoker remove the water pan, and cook on the top cooking grill. 

Tip: Be careful to avoid too much direct heat to the bottom for the pan whilst cooking as this can burn the bottom of the bread.

Step 4

Pour your mixture into a lightly greased and floured cast iron pan (30cm x 3.5cm deep). Place in your BBQ and cook with the lid on for 50-60 minutes. You can check doneness by testing it with a skewer, if you poke it and the skewer comes out clean, you’re good to go.

Tip: It is best not to open the lid for the first 35 minutes.

Step 5

Whilst the cornbread is in the BBQ, make the glaze by whisking honey, lime zest, lime juice, melted butter and salt in a small bowl. Keep a little lime zest back for garnish if you like.

Step 6

When the cornbread is done, remove it from the BBQ and allow it to cool in the pan for 20 minutes. Poke some holes in the top of the bread using a toothpick or skewer, then arrange your sliced jalapeños and drizzle the honey glaze evenly over the top, allowing it to soak in before you garnish with reserved lime zest. Cut into slices and serve warm.