Ingredients

Step by step

1. Light the barbecue for indirect cooking by banking the coals to one side and creating one hotter side and one cooler side.
2. Combine the cornmeal, flour, baking powder, bicarb and salt in a bowl; make a well in the centre. In a separate bowl, combine the milk, maple syrup, eggs, jalapeños and sweetcorn then add this to the dry ingredients and whisk together.
3. Once the barbecue is ready, place a heatproof skillet (we used a 20cm base diameter cast iron pan) over direct heat and add the lard. When sizzling, pour in the batter and cook for 5-10 minutes, or until you can see the cornbread is beginning to cook around the sides.
4. Move the cornbread to indirect heat, put the lid on the barbecue and cook for 20-30 minutes or until a skewer inserted into the middle comes out clean (timings will vary depending on the heat level). Carefully remove the pan from the barbecue. Melt the butter, honey and chilli flakes in a small pan, then pour half over the cornbread.
5. While the barbecue is still hot, cook the gammon over direct heat for 5 minutes to get some colour, turning halfway and glazing each side with the maple syrup. Move the steaks to indirect heat to finish cooking for 10-15 minutes, or until cooked through, glazing regularly with maple syrup on both sides. Cut the cornbread into 10 slices (keep the extra four slices in an airtight container) and serve with the gammon, remaining honey butter and eggs.
   Tip

   Cornbread is easy to cook on the barbecue – don’t worry if it gets blackened on the bottom as that layer will stay behind when you scoop it out! Keep leftovers and toast them next day and don’t skip the honey butter