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!
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.