Cheesy Skillet Cornbread with Pepperoncini
By Traeger Kitchen
This old fashioned cornbread recipe comes courtesy of Momma Rodgers, the mother of Traeger's own senior creative director. Its super moist texture is reminiscent of spoonbread, but it’ll hold together when sliced. A little cheesy and a little spicy, it not only pairs well with turkey and all the fixings, but it also tastes great with chili.
Prep Time
10 Min
Cook Time
45 Min
Pellets
Turkey Blend
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| Cooking spray | |
| 1 Cup | stone ground yellow cornmeal |
| 2 Teaspoon | baking powder |
| 1/2 Teaspoon | salt |
| 2 | large eggs |
| 1 | 8.5-oz can cream style corn |
| 4 Ounce | salted butter melted and slightly cooled |
| 1 Cup | sour cream |
| 1 Cup | grated cheddar cheese |
| 3 | jarred pepperoncini, seeded and finely chopped |
Steps
1
Very lightly spray an 8-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Preheat the Traeger with the lid closed to 350°F; this will take about 15 minutes.
350 ˚F / 177 ˚C
2
In a medium bowl, whisk the cornmeal, baking powder, and salt. Add the eggs, corn, butter, and sour cream and beat with a spoon until just combined. Stir in the cheese and the pepperoncini. Scrape into the prepared baking dish.
3
Transfer to the grill grates and bake until the bread is set and browning on the edges, about 45 minutes.
350 ˚F / 177 ˚C
00:45
4
Let cool briefly before slicing and serving. Enjoy!
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