Pork50m
Jalapeño-cheddar sausage puff pastry bites
By BBQora kitchen
PorkLow & slow
Bacon and cheddar cornbread
Delicious soft cornbread with a filling of bacon and cheddar cheese. Really a topper as side dish for ribs or pulled pork. But of course also something else!
Recipe source: Turn Don’t Burn — original recipe (opens in a new tab)
Automatically translated from Dutch, with terminology corrections. You can always view the original. Show original Dutch recipe
Total time50m
Servings6
Grill / smoker200°C
Internal temperature—
Time & cooking details
Prep: 20m · Cook: 30m · Rest: Not specified
Beginner · American
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The cook, step by step.
- 1
Step 1
Fry the bacon until fully cooked, saving the bacon fat for the batter. Chop the bacon finely. Set up the barbecue for indirect cooking at a dome temperature of 200°C. Butter the skillet and place it on the barbecue to warm up. Mix the corn flour, plain flour, baking powder, salt and soft sugar. Beat the eggs, stir in the buttermilk, then combine the wet and dry ingredients.
BBQ temperature: 200°C - 2
Step 2
Now add the bacon, the bacon fat and the cheddar cheese and spoon with the pot-licker mix the whole well again.
- 3
Step 3
We now pour the batter for the cornbread into the cast iron pan and close the lid of the barbecue. You're gonna gamble it for about 20-30 minutes until you prick a satrep in the middle and don't get stuck with it anymore. The cornbread is cooked.
- 4
Step 4
You can take him off the barbecue once the cornbread is cooked and cut immediately. Enjoy!
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