North Carolina BBQ Chicken with Skillet Cornbread

North Carolina BBQ Sauce

• 225 g mustard, yellow
• 115 g white wine vinegar
• 60 g dark brown sugar
• 60 g honey
• 30 g unsalted butter
• 1 tsp garlic powder
• 1 tsp chilli powder
• 1 tsp Worcestershire sauce
• ½ tsp salt
• ¼ tsp black pepper, ground
• 6 chicken thighs, skin on, bone in
  or 6 chicken breast fillets, skin on

Skillet Cornbread

• 115 g unsalted butter, in pieces
• 425 g canned sweet corn kernels, drained
• 300 g cream of sweet corn condensed soup, canned
• 225 g sour cream, any type
• 2 eggs, large (60-65 g ea.)
• 100 g all-purpose flour
• 85 g cornmeal, medium grind
• 70 g sugar
• 1 tbsp baking powder
• ½ tsp salt