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 Min
Cook Time
25 Min
Pellets
Pecan
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.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 |
Steps
1
When ready to cook, set Traeger to 400℉ and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
00:15
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!
My Notes
In order to add notes for this recipe, you must log in or create an account.