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This cornbread bakes in a preheated cast iron skillet on the Traeger. It cooks up sweet with a golden brown crust. Keep it simple and rain dark Karo syrup on it or a sweet and savory side, or add bacon, cheese or jalapeos to give it a kick.
1 Cup cornmeal
1 Cup all-purpose flour
1/3 Cup granulated sugar
1 Teaspoon salt
1 Teaspoon baking powder
1 1/2 Cup buttermilk
2 Whole eggs
8 Tablespoon butter, melted
1 Cup cornmeal
1 Cup all-purpose flour
1/3 Cup granulated sugar
1 Teaspoon salt
1 Teaspoon baking powder
1 1/2 Cup buttermilk
2 Whole eggs
8 Tablespoon butter, melted