Steps

• Step 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

  Ingredients

  •  Cooking spray

• Step 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.

  Ingredients

  • 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

• Step 3

  Transfer to the grill grates and bake until the bread is set and browning on the edges, about 45 minutes.

  00:45

  350 ˚F / 177 ˚C

• Step 4

  Let cool briefly before slicing and serving. Enjoy!