Outdoor Cooking & Charcoal Oven Recipes / American

Mark O’Brien’s smoked Cheddar and jalapeño cornbread baked

Cooked in the Charlie Charcoal Oven

Smoked Cheddar and Jalapeño Cornbread

Smoked cheddar, jalapeños, coriander and spring onions make this a cornbread with a savoury streak. Mark O'Brien shared it at our American BBQ Classics masterclass, using the recipe he cooked on MasterChef: The Professionals 2026. A little butter on the warm bread is a very good idea.

Mark O'BrienChef
Bake
Prep15 minutes
Cook25 minutes
Serves10 to 12
DifficultyEasy
Oven temperature200°C (390°F)
RackLarge roasting tray on the upper rack, for indirect heat
CharcoalAbout half a football of good quality lumpwood charcoal

Charlie Oven — https://charlieoven.com/blogs/charcoal-recipes/spicy-cornbread-american-bbq-classics

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Ingredients

Method

Set up your Charlie Oven

  1. Light the Charlie Oven and bring it to 200°C (390°F) and set it there.
  2. 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

  1. Mix the plain flour, polenta, baking powder, salt and caster sugar together in a large bowl.
  2. In a separate bowl, mix the buttermilk, milk, eggs and melted butter.
  3. Finely chop the jalapeños, coriander and spring onions. Grate the smoked cheddar.
  4. 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 over-mix the batter.
  5. Grease a large roasting tray well with butter.
  6. Pour the batter into the roasting tray, filling it no more than two thirds full.
  7. Place the tray on the rack near the top of the Charlie Oven. Bake at 200°C (390°F) for around 25 minutes.
    25 min timer
  8. The cornbread is ready when the top is golden and a knife inserted into the centre comes out clean.
  9. Leave it to rest for 10 minutes. Finish with the extra 20g finishing butter, then slice and serve while still warm.
    10 min timer

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The cook

Mark O'Brien

Chef

Mark O’Brien was a finalist on MasterChef: The Professionals 2026 and the first Irish chef to reach the final. After more than a decade in top London restaurants, he now runs Snake Oil Barbecue in Margate, bringing serious chef skills to his love of American BBQ and cooking over fire.

More recipes by Mark O'Brien

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.