By Traeger Kitchen
Say hello to warm, melty honey butter goodness. Bake this cornbread in a cast iron skillet and serve it as a sweet addition to your main dish.
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|2/3 Cup||vegetable oil|
|2 1/2 Cup||buttermilk|
|4 Large||eggs, beaten|
|1/3 Cup||unsalted butter, melted|
|2 Tablespoon||honey, plus more for serving|
|3 Cup||all-purpose flour|
|1 1/2 Cup||granulated sugar|
|2 Tablespoon||baking powder|
|1 Teaspoon||kosher salt|
|As Needed||Nonstick cooking spray, for greasing|
|Softened butter, for serving|
When ready to cook, place a 10-inch cast-iron skillet on the grill grates. Set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
In a medium bowl, whisk together the vegetable oil, buttermilk, eggs, melted butter, mayonnaise, and honey.
2/3 Cup vegetable oil
2 1/2 Cup buttermilk
4 Large eggs, beaten
1/3 Cup unsalted butter, melted
1/2 Cup Mayonnaise
2 Tablespoon honey, plus more for serving
In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, and salt.
3 Cup all-purpose flour
1 1/2 Cup granulated sugar
1 Cup Cornmeal
2 Tablespoon baking powder
1 Teaspoon kosher salt
Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula to combine; do not overmix.
Carefully remove the hot cast iron skillet from the grill. Grease with nonstick spray, then pour in the batter and smooth the top. Return the skillet to the grill grates, close the lid, and bake until the top of the cornbread starts to brown and crack, 35-40 minutes. Remove from the grill and let cool before slicing.
250 ˚F / 121 ˚C
As Needed Nonstick cooking spray, for greasing
Serve the cornbread cake with butter and honey. Enjoy!
Softened butter, for serving
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