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BBQ cornbread with chilli honey, maple-glazed gammon and eggs


Serves: 6
timePrep time: 40 mins
timeTotal time:
BBQ cornbread with chilli honey, maple-glazed gammon and eggs
Recipe photograph by Kris Kirkham

BBQ cornbread with chilli honey, maple-glazed gammon and eggs

This recipe is great for a fun barbecue brunch where thick-cut gammon is used as “slab bacon”

Serves: 6
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
602Kcal
Fat
28gr
Saturates
10gr
Carbs
40gr
Sugars
16gr
Fibre
1gr
Protein
47gr
Salt
4.7gr

Helen Graves

Helen Graves

Helen Graves, also known as @foodstories on Instagram, is a food writer and the co-founder and editor of fire-cooking magazine Pit. 
See more of Helen Graves’s recipes
Helen Graves

Helen Graves

Helen Graves, also known as @foodstories on Instagram, is a food writer and the co-founder and editor of fire-cooking magazine Pit. 
See more of Helen Graves’s recipes

Ingredients

  • 150g coarse cornmeal or polenta
  • 150g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp fine sea salt
  • 240ml milk
  • 1 tbsp maple syrup
  • 2 large eggs, beaten
  • 50g pickled jalapeños, chopped
  • 85g sweetcorn
  • 2 tbsp lard
  • 50g salted butter
  • 2 tbsp honey
  • 1-2 tsp chipotle or regular chilli flakes
For the maple-glazed gammon
  • 750g gammon joint, cut into 2-3cm thick ‘steaks’
  • 150ml maple syrup
  • 6 fried eggs, to serve

Step by step

  1. Light the barbecue for indirect cooking by banking the coals to one side and creating one hotter side and one cooler side.
  2. Combine the cornmeal, flour, baking powder, bicarb and salt in a bowl; make a well in the centre. In a separate bowl, combine the milk, maple syrup, eggs, jalapeños and sweetcorn then add this to the dry ingredients and whisk together.
  3. Once the barbecue is ready, place a heatproof skillet (we used a 20cm base diameter cast iron pan) over direct heat and add the lard. When sizzling, pour in the batter and cook for 5-10 minutes, or until you can see the cornbread is beginning to cook around the sides.
  4. Move the cornbread to indirect heat, put the lid on the barbecue and cook for 20-30 minutes or until a skewer inserted into the middle comes out clean (timings will vary depending on the heat level). Carefully remove the pan from the barbecue. Melt the butter, honey and chilli flakes in a small pan, then pour half over the cornbread.
  5. While the barbecue is still hot, cook the gammon over direct heat for 5 minutes to get some colour, turning halfway and glazing each side with the maple syrup. Move the steaks to indirect heat to finish cooking for 10-15 minutes, or until cooked through, glazing regularly with maple syrup on both sides. Cut the cornbread into 10 slices (keep the extra four slices in an airtight container) and serve with the gammon, remaining honey butter and eggs.
    Tip
    Cornbread is easy to cook on the barbecue – don’t worry if it gets blackened on the bottom as that layer will stay behind when you scoop it out! Keep leftovers and toast them next day and don’t skip the honey butter

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