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Old Fashioned Cornbread

10

25

Pecan

This simple cornbread recipe bakes up perfectly in our cornbread skillet. It’s infused with delicious smoke flavor and finished with a smear of smoked butter.

4

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  • 1 Cup all-purpose flour

  • 1 Cup cornmeal

  • 1 Tablespoon sugar

  • 2 Teaspoon baking powder

  • 1/2 Teaspoon salt

  • 3 Tablespoon butter

  • 1 Cup milk

  • 1 Whole egg, lightly beaten

  • 1

    In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.

    • 1 Cup all-purpose flour

    • 1 Cup cornmeal

    • 1 Tablespoon sugar

    • 2 Teaspoon baking powder

    • 1/2 Teaspoon salt

  • 2

    Melt the butter in a small saucepan. Remove from the heat, and stir in the milk and the egg. (Make sure the mixture isn’t hot or the egg will curdle.)

    • 3 Tablespoon butter

    • 1 Cup milk

    • 1 Whole egg, lightly beaten

  • 3

    Add the milk-egg mixture to the dry ingredients and stir to combine. Do not overmix.
  • 4

    Spread the batter evenly in a greased 8 or 9-inch square baking pan or pie plate.
  • 5

    When ready to cook, start the Traeger grill and set the temperature to 375 degrees F and preheat.
  • 6

    Bake the cornbread until it begins to pull away from the sides of the pan and the top is beginning to brown, 25 to 35 minutes. Cut into squares (or wedges, if you used a pie plate) for serving.

    375 ˚F

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