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Skillet Buttermilk Cornbread

15

25

Hickory

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.

6

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  • 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

    Grease a cast iron skillet or 9-inch square baking pan with bacon fat. Put a 10-inch well-seasoned cast iron skillet on the grill grate. If using a regular baking pan, do not preheat.

  • 2

    When ready to cook, set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes.

  • 3

    In a large mixing bowl, combine the cornmeal, flour, sugar, salt, and baking powder and whisk to mix thoroughly. Make a well in the center of the dry ingredients.

    • 1 Cup cornmeal

    • 1 Cup all-purpose flour

    • 1/3 Cup granulated sugar

    • 1 Teaspoon salt

    • 1 Teaspoon baking powder

  • 4

    In a separate mixing bowl, whisk together the buttermilk and eggs until well-combined. Add the melted butter. Pour into the dry ingredients and mix until the batter is fairly smooth. Do not overmix.

    • 1 1/2 Cup buttermilk

    • 2 Whole eggs

    • 8 Tablespoon butter, melted

  • 5

    Carefully pour the batter into the preheated skillet. Bake for 20 to 25 minutes, or until the top is firm and a tester inserted in the center of the cornbread comes out clean. Be careful when removing the skillet from the grill as it will be very hot. Let the cornbread cool slightly on a trivet or cooling rack before slicing into wedges or squares.

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