Sage & Honey Skillet Cornbread

Steps

• 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.

  Ingredients

  • 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.

  Ingredients

  • 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.

  Ingredients

  • 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!

  Ingredients

  •  butter, honey and flaky salt, for serving