Mark O’Brien made this smoked cheddar and jalapeño cornbread at our American BBQ Classics masterclass. It is based on the cornbread recipe he used on MasterChef: The Professionals 2026.
Baked at the top of the Charlie Oven, away from the direct heat of the charcoal, the cornbread stays soft and fluffy with a golden top. Smoked cheddar, jalapeños, coriander and spring onions give it plenty of flavour. Serve it warm with extra butter alongside smoked meats, ribs or barbecue chicken.
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Serves: 10 to 12
- Charlie Oven temperature: 200°C
- Cooking method: Indirect baking
Ingredients
- 170g plain flour
- 250g fine polenta
- 35g baking powder
- 10g fine salt
- 60g caster sugar
- 500ml buttermilk
- 160ml whole milk
- 5 eggs
- 75g butter, melted
- 4 jalapeños
- ½ bunch coriander
- ½ bunch spring onions
- 200g smoked Cheddar, grated
- A little extra butter for greasing and finishing
Set up your Charlie Oven
Light the Charlie Oven and bring it to 200°C.
Place a rack near the top of the oven. This keeps the cornbread away from the direct heat of the charcoal and creates the right conditions for indirect baking.
Method
- Mix the plain flour, polenta, baking powder, salt and caster sugar together in a large bowl.
- In a separate bowl, mix the buttermilk, milk, eggs and melted butter.
- Finely chop the jalapeños, coriander and spring onions. Grate the smoked cheddar.
- Add the wet ingredients to the dry ingredients. Add the jalapeños, coriander, spring onions and smoked cheddar. Fold everything together until just combined. Do not overmix the batter.
- Grease a large roasting tray generously with butter.
- Pour the batter into the roasting tray, filling it no more than two thirds full.
- Place the tray on the rack near the top of the Charlie Oven. Bake at 200°C for around 25 minutes.
- The cornbread is ready when the top is golden and a knife inserted into the centre comes out clean.
- Leave it to rest for 10 minutes. Finish with a little extra butter, then slice and serve while still warm.
What to serve with cornbread
This smoked cheddar and jalapeño cornbread is a great side for American barbecue dishes, including smoked pork, beef brisket, ribs and peri peri chicken. It is also very good served warm with plenty of butter melting over the top.
Frequently asked questions
At what temperature should cornbread be baked in a Charlie Oven?
Bake the cornbread at 200°C. Place the rack near the top of the Charlie Oven so the roasting tray is away from the direct heat of the charcoal.
Do I need to preheat the roasting tray?
No. Grease the roasting tray with butter before adding the batter, but there is no need to preheat it.
How do I know when the cornbread is ready?
The top should be golden, and a knife inserted into the centre should come out clean. This usually takes around 25 minutes, depending on the size and depth of your roasting tray.
Can I make this cornbread less spicy?
Yes. Remove the seeds and white membrane from the jalapeños before chopping them. You can also reduce the number of jalapeños.
Can I make the cornbread ahead?
Yes. It is best served freshly baked, but you can make it a day ahead. Warm it gently in the Charlie Oven before serving and finish with a little extra butter.