Old Fashioned Cornbread
By Traeger Kitchen
This simple cornbread recipe bakes up perfectly in our cornbread skillet. It’s infused with delicious smoke flavor and finished with a smear of smoked butter.
Prep Time
10 Min
Cook Time
25 Min
Pellets
Pecan
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Cup | all-purpose flour |
| 1 Cup | Cornmeal |
| 1 Tablespoon | Sugar |
| 2 Teaspoon | baking powder |
| 1/2 Teaspoon | Salt |
| 3 Tablespoon | butter |
| 1 Cup | milk |
| 1 Whole | egg, lightly beaten |
Steps
1
In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
2
Melt the butter in a small saucepan. Remove from the heat, and stir in the milk and the egg. (Make sure the mixture isn’t hot or the egg will curdle.)
3
Add the milk-egg mixture to the dry ingredients and stir to combine. Do not overmix.
4
Spread the batter evenly in a greased 8 or 9-inch square baking pan or pie plate.
5
When ready to cook, start the Traeger grill and set the temperature to 375 degrees F and preheat.
6
Bake the cornbread until it begins to pull away from the sides of the pan and the top is beginning to brown, 25 to 35 minutes. Cut into squares (or wedges, if you used a pie plate) for serving.
375 ˚F / 191 ˚C
00:35
My Notes
In order to add notes for this recipe, you must log in or create an account.