Recipes

Cornbread on the barbecuehow to bake the American cornbread

23 October 2026 · DaPeppa

Fluffy, lightly sweet skillet cornbread, baked on the barbecue. Perfect with ribs, pulled pork, or a bowl of chili.

Goudbruin cornbread uit de skillet, gebakken op de barbecue

In the Netherlands, we hardly know cornbread. A shame, because it's simple and goes with almost anything from the grill. In the southern United States, it's simply on the table at every barbecue: a yellow bread made from cornmeal, light and slightly grainy.

It works as a sweet counterpoint to ribs, pulled pork and chicken, and it deliciously soaks up the sauce. Also great with chili, soup or stew. Or with grilled bell pepper, zucchini and onion if you eat vegetarian. And the next morning? With butter and jam, just like a scone.

What you need: a barbecue with a lid and a baking dish. A skillet is ideal, a round baking dish or muffin tin works just as well.

Recipe: Barbecue Cornbread

  • Voorbereiding 15 min
  • Baktijd 25 min
  • Resultaat 1 cornbread (20 to 25 cm)

Wat heb je nodig

  • 100 g cornmeal
  • 70 g wheat flour
  • 50 g sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 225 ml full-fat yogurt
  • 110 ml sunflower oil
  • Butter and a little flour for the baking pan

Zo maak je het

  1. Preheat the barbecue to around 170 degrees and set it up for indirect cooking, with a setter and a rack.
  2. In a large bowl, mix the cornmeal, flour, sugar, baking powder, baking soda, and salt. Make a well in the center.
  3. Beat the eggs until light and fluffy and mix them with the yogurt and oil. Pour this into the well and stir until you have a thick batter.
  4. Grease a 20 to 25 cm diameter baking pan with butter and dust it with a little flour. Spread the batter evenly over the pan.
  5. Bake the cornbread with the lid closed for 20 to 25 minutes, until it is cooked through and golden brown. Insert a toothpick: if it comes out clean, it is ready.
  6. Let it cool in the pan for 10 minutes, then place it on a rack or cutting board. Let it cool briefly, then slice.
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