SERVES: 6
COOKING TIME: 30 MIN
INGREDIENTS
- 150g all purpose flour
- 2 teaspoons baking powder
- 110g brown sugar
- 500ml buttermilk
- 390g corn meal
- 1 jalapeño, seeded and diced
- 1 teaspoon salt
- 2 tablespoons lard or bacon fat
- 150g mascarpone (or alternatively use sour cream)
- 1 tablespoon orange zest
- 1 red bell pepper, seeded and diced
- 4 tablespoons unsalted butter, melted
- 2 eggs, beaten
INSTRUCTIONS
- Stabilise your Kamado Joe at 180°C to 190°C and set up for an indirect cook.
- Once your grill is stabilised, bring a 30-35cm cast iron pan to temperature and render the lard/bacon fat, totally greasing the bottom and sides of the pan.
- Make your wet batter by mixing together the buttermilk, unsalted butter, and 2 beaten eggs.
- Make the dry mix by mixing the following ingredients together: corn meal, all purpose flour, brown sugar, salt and baking powder.
- Combine your dry batter with the wet batter and fold in the jalapeño and red bell pepper. Mix until fully incorporated. Pour the batter into the pan and close the dome; cook for 20-25 minutes. Test the centre with a toothpick. If it comes out wet, give it another 5 minutes.
- While the cornbread is baking, mix the mascarpone and orange zest to make topping for cornbread.
- Once finished, remove the cornbread from the grill. Allow to cool for a few minutes, then slather the top with the mascarpone mixture.
- Slice into wedges and serve with a cake server. Enjoy!