The Smuggler's Journal

Contraband rule number one: never show up to a BBQ without bread. This cornbread picks up real smoke flavour on the grill and gets finished with honey butter that'll have people asking who made it.

What you need

A standard cornbread batter (cornmeal, flour, buttermilk, egg) baked in a cast iron skillet on the smoker instead of the oven.

Smuggler's Pick (and two ways to run it)

Every good smuggler runs a few routes. Pick the one that suits your crew:

• The Classic Run — Blend Smoked Honey Original: genuine cold-smoked Aussie honey whipped through softened butter.
• The Heat Route — Blend BLAZED Smoked Chilli Honey: the same honey butter with real chilli heat stirred through.
• The Savoury Run — a pinch of your favourite finishing salt: flaked over the top instead of sugar, for a savoury-leaning bread.

Method

1. Mix your cornbread batter as normal - cornmeal, flour, buttermilk, egg, a little sugar and baking powder.
2. Pour into a well-greased cast iron skillet.
3. Place on the smoker at 180°C (indirect heat) for 25-30 minutes until a skewer comes out clean and the top has real colour.
4. Whip softened butter with smoked honey until fluffy, spread while the cornbread is still warm.

Serve it with

Chilli, pulled pork, or just on its own with extra honey butter.

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