We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Sage & Honey Skillet Cornbread

10

25

Pecan

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.

6

Activating this element will cause content on the page to be updated.

:

main

  • 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

  • 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

  • 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