Traeger Cornbread

This Traeger cornbread recipe will be your favorite new simple side dish! It has a delicious smoky flavor from the Traeger, and its moist texture pairs perfectly with brisket, ribs or chicken.

traeger-cornbread

Why You’ll Love This Traeger Cornbread Recipe

While this recipe calls for a lot of ingredients, you probably already have them in your kitchen! These simple ingredients are kitchen staples for most people.

All you have to do is mix the dry ingredients and then add the wet ingredients. Then cook the cornbread batter for about 30 minutes.

It doesn’t get easier than that! This is why so many people love this homemade cornbread recipe and its makes a wonderful smoked side dish to throw together in no time.

When you make cornbread on your pellet grill, it will absorb a smoky flavor that will take this dish to the next level of flavor. 

traeger-cornbread-recipe

What You’ll Need to for Smoked Cornbread

  • All-Purpose Flour
  • Cornmeal
  • Baking Powder
  • Baking Soda
  • Salt
  • Milk
  • Eggs, Whisked
  • Greek Yogurt, or Sour Cream
  • Honey
  • Melted Butter, Cooled Slightly
  • Cast-Iron Skillet (you can probably use an 8, you may just need to cook longer)

traeger-cornbread

How to Make Cornbread on the Traeger

Step 1: Preheat the Smoker and Skillet

  • Preheat the smoker to 350°F.
  • Then heat the cast iron skillet directly on the grates for about 10 minutes.
smoked-cornbread-225

Step 2: Prepare the Batter

  • In a large mixing bowl, whisk the dry ingredients. This includes flour, cornmeal, baking soda, baking powder, and kosher salt.
  • Then add the wet ingredients. This includes milk, eggs, Greek yogurt, honey, and softened butter.
  • Mix everything until smooth, but don’t overmix.
pellet-grill-cornbread
smoked-cornbread-recipe

Step 3: Cook the Cornbread

  • Give the cast-iron pan a quick spray of cooking oil.
  • Pour the cornbread batter directly into the hot skillet.
  • Place the cast iron skillet on the grill grates in indirect heat.
  • Close the smoker and let it cook for 30 minutes, or until it’s set and golden brown on top.
cornbread-in-smoker
cornbread-on-pellet-grill

Step 4: Finish the Cornbread

  • Let the cornbread cool for at least 10 minutes. It is best to serve the cornbread warm.
  • Garnish with fresh thyme and serve with a side of chili beans.

What Temperature to Cook Smoked Cornbread At

Cook the cornbread at 350°F. This high temperature allows the cornbread to cook quickly.

If the cornbread takes too long to cook, it won’t necessarily have the right texture at the end.

If we cook it too much hotter, it might burn on the outside before the insides are fully cooked.

What Internal Temperature You Need to Reach for Smoked Cornbread

Cornbread should reach an internal temperature of 195-200°F. There are other ways to tell if your cornbread is ready.

If the edges are golden brown and come away from the pan, it’s probably ready.

You can also insert a toothpick into the middle. If it comes out clean, the cornbread is ready.

How Long to Cook Smoked Cornbread

Smoke the cornbread for about half an hour. This is a pretty quick recipe!

cornbread-on-traeger

Variations for Smoked Cornbread

You can add a little bit of anything to traditional cornbread for extra flavor. To add a depth of flavor, consider some of these variations.

Diced jalapenos or poblano peppers will up the spice level. Bacon will create a savory cornbread.

Creamed corn will add a moist texture.

Some people will even add cheese! Sharp cheddar cheese is perfect for cornbread. Some people gravitate towards a beer cheese cornbread option.

A lot of recipes use granulated sugar to make sweet cornbread.

traeger-corn-bread

Why Should I Use Sour Cream?

Sour cream keeps the cornbread moist. This is perfect if you don’t like dry crumbly cornbread. Some people don’t use sour cream, but we think it improves the recipe.

Substituting the cream with Greek yogurt is a way to improve its nutritional value. You won’t notice a difference in taste, either.

How to Store Leftover Smoked Cornbread

Store leftover cornbread in an airtight container in the refrigerator for up to a week. Use a freezer-proof container to store it in the freezer for longer.

You can heat it in the microwave, oven, or stove. You can use other methods if you’d prefer.

smoked-cornbread

Our Favorite Wood Chips for Smoked Cornbread

To get extra smoky flavor, use hickory or mesquite wood chips. For something more mild use peach, apple, or cherry blend hardwood pellets.

What to Serve With Traeger Cornbread

Cornbread is the perfect side dish and it goes well with:

Traeger Cornbread

This Traeger smoked cornbread is going to be the new favorite side dish! You'll love the light smoky flavor that comes from the Traeger and the moist cornbread goes great with chili, chicken and more!
Prep Time10 minutes
Cook Time38 minutes
Total Time48 minutes
Course: Appetizer, Breakfast, Dinner, lunch, main, Main Course, Side Dish, Snack
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 4 servings
Calories: 359kcal
Author: Charlie
Cost: 20

Equipment

  • 1 Traeger

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk
  • 2 eggs whisked
  • 1/2 cup Greek yogurt or sour cream
  • 3 tbsp honey
  • 1/2 cup melted butter cooled slightly
  • 9 or 10-inch cast-iron skillet you can probably use an 8, you may just need to cook longer

Instructions

  • Preheat the smoker to 350°F.
  • Then heat the cast iron skillet directly on the grates for about 10 minutes.
  • In a large mixing bowl, whisk the dry ingredients. This includes flour, cornmeal, baking soda, baking powder, and kosher salt.
  • Then add the wet ingredients. This includes milk, eggs, Greek yogurt, honey, and softened butter.
  • Mix everything until smooth, but don’t overmix.
  • Give the cast-iron pan a quick spray of cooking oil.
  • Pour the cornbread batter directly into the hot skillet.
  • Place the cast iron skillet on the grill grates in indirect heat.
  • Close the smoker and let it cook for 30 minutes, or until it’s set and golden brown on top.
  • Let the cornbread cool for at least 10 minutes. It is best to serve the cornbread warm.
  • Garnish with fresh thyme and serve with a side of chili beans.

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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