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Baked Honey Cornbread Cake

Prep Time

10 Minutes

Cook Time

40 Minutes

Effort

Pellets

Pecan

Say hello to warm, melty honey butter goodness. Bake this cake in cast iron and serve it as a sweet addition to your main dish.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 2/3 Cup vegetable oil

  • 2 1/2 Cup buttermilk

  • 4 Large eggs, beaten

  • 1/3 Cup butter, melted

  • 1/2 Cup mayonnaise

  • 2 Tablespoon honey

  • 3 Cup all-purpose flour

  • 1 1/2 Cup granulated sugar

  • 1 Cup cornmeal

  • 2 Tablespoon baking powder

  • 1 Teaspoon salt

  • cooking spray

Steps

  • 1

    When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

    Grill350 ˚F

  • 2

    In a medium-sized mixing bowl, combine the vegetable oil, buttermilk, eggs, melted butter, mayonnaise and honey. Set aside.

    Ingredients

    • 2/3 Cup vegetable oil

    • 2 1/2 Cup buttermilk

    • 4 Large eggs, beaten

    • 1/3 Cup butter, melted

    • 1/2 Cup mayonnaise

    • 2 Tablespoon honey

  • 3

    Stir together the flour, sugar, cornmeal, baking powder and salt in a large mixing bowl.

    Ingredients

    • 3 Cup all-purpose flour

    • 1 1/2 Cup granulated sugar

    • 1 Cup cornmeal

    • 2 Tablespoon baking powder

    • 1 Teaspoon salt

  • 4

    Pour the wet ingredient mixture in with the dry and gently fold to combine, making sure not to overmix. Coat a 9x13 inch baking dish with cooking spray.

    Ingredients

    • As Needed cooking spray

  • 5

    Pour the batter into the prepared baking dish and bake for 35 to 40 minutes, or until the top of the cornbread starts to brown and show cracks.

    Grill350 ˚F

  • 6

    Remove from the Traeger and allow to cool before slicing. Serve cornbread cake with butter and honey. Enjoy!

Cooking Notes

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