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Sage & Honey Skillet Cornbread

Sage & Honey Skillet Cornbread

By Kia Damon

This herb-infused cornbread is breaking tradition by adding another layer of flavor. Serve it warm slathered in honey, butter, and a pinch of flaky salt.

Prep Time

10 Minutes

Cook Time

25 Minutes

Pellets

Pecan

Ingredients

Number of people serving

6

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Units of measurement:
main
1 Cup all-purpose flour
1 Cup plus 3 tablespoons stone ground yellow cornmeal
1 Tablespoon baking powder
1/2 Teaspoon baking soda
2 Tablespoon granulated sugar
1/2 Teaspoon kosher salt
1/4 Cup chopped fresh sage
1 Large egg, lightly beaten
1 Cup whole milk
1 (14 oz) can cream corn
1/2 Cup unsalted butter, softened
butter, honey and flaky salt, for serving

Step

  • 1

    When ready to cook, set Traeger to 400℉ and preheat, lid closed for 15 minutes.

  • 2

    In a large mixing bowl, add the flour, 1 cup cornmeal, baking powder, baking soda, sugar, salt and chopped sage. Whisk well.

  • 3

    In another bowl, lightly beat your egg and add in the milk and creamed corn. Mix together with a whisk or spoon but don’t over-beat.

  • 4

    Fold the wet ingredients into the dry until there aren’t any dry pockets.

  • 5

    Over medium heat, melt the butter in a cast iron pan until it’s bubbling, then evenly sprinkle the pan with the additional 3 tablespoons cornmeal. Pour the batter into the pan and use a spoon or spatula to even it out on the top.

  • 6

    Transfer the batter to the pan and put it in the preheated Traeger on the lowest rack. Bake for 25 minutes.

    400 ˚F / 204 ˚C

    00:25

  • 7

    Remove from the grill and rest for 10 minutes before cutting. Serve warm with butter, honey and flaky salt. Enjoy!

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