By Kia Damon
This herb-infused cornbread is breaking tradition by adding another layer of flavor. Serve it warm slathered in honey, butter, and a pinch of flaky salt.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.1 Cup | all-purpose flour |
1 Cup | plus 3 tablespoons stone ground yellow cornmeal |
1 Tablespoon | baking powder |
1/2 Teaspoon | baking soda |
2 Tablespoon | granulated sugar |
1/2 Teaspoon | kosher salt |
1/4 Cup | chopped fresh sage |
1 Large | egg, lightly beaten |
1 Cup | whole milk |
1 | (14 oz) can cream corn |
1/2 Cup | Unsalted butter, softened |
butter, honey and flaky salt, for serving |
1
When ready to cook, set Traeger to 400℉ and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
2
In a large mixing bowl, add the flour, 1 cup cornmeal, baking powder, baking soda, sugar, salt and chopped sage. Whisk well.
1 Cup all-purpose flour
1 Cup plus 3 tablespoons stone ground yellow cornmeal
1 Tablespoon baking powder
1/2 Teaspoon baking soda
2 Tablespoon granulated sugar
1/2 Teaspoon kosher salt
1/4 Cup chopped fresh sage
3
In another bowl, lightly beat your egg and add in the milk and creamed corn. Mix together with a whisk or spoon but don’t over-beat.
1 Large egg, lightly beaten
1 Cup whole milk
1 (14 oz) can cream corn
4
Fold the wet ingredients into the dry until there aren’t any dry pockets.
5
Over medium heat, melt the butter in a cast iron pan until it’s bubbling, then evenly sprinkle the pan with the additional 3 tablespoons cornmeal. Pour the batter into the pan and use a spoon or spatula to even it out on the top.
1/2 Cup Unsalted butter, softened
6
Transfer the batter to the pan and put it in the preheated Traeger on the lowest rack. Bake for 25 minutes.
400 ˚F / 204 ˚C
7
Remove from the grill and rest for 10 minutes before cutting. Serve warm with butter, honey and flaky salt. Enjoy!
butter, honey and flaky salt, for serving