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.
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|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|
When ready to cook, set Traeger to 400℉ and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
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
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
Fold the wet ingredients into the dry until there aren’t any dry pockets.
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
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
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