Smoked cornbread is the perfect pairing for any soup, stew, or chili you make on a Traeger or pellet smoker. You can throw it together in about 10 minutes and pop it on the grill right at the end of any cook. And this southern style cornbread is fluffy, moist, and cheesy with just the right amount of kick thanks to poblano pepper.
How to Make Traeger Cornbread
You can skip straight to the printable recipe card with the jump to recipe button above if you’re a cornbread making pro. But if you’re curious about ingredient substitutions and other recipe tips, read through the visual walkthrough below.
Mix wet and dry ingredients separately before combining.
- Yellow Cornmeal
- All Purpose Flour
- Baking Powder, Baking Soda, and Kosher Salt
Pretty standard fare for a southern style cornbread. Sugar can help with browning and add some sweetness, if you’re into that. A tablespoon or two should be enough.
- Diced Peppers
- Cream Corn
This cornbread is similar to a jalapeño cheddar cornbread, using poblanos instead of jalapeño to get a bit more pepper without all the spice. Feel free to use any pepper.
The cream corn provides a ton of moisture. If all you have is whole kernel corn or frozen corn, you may want to add a little heavy cream, milk, butter, or even cream cheese to the cornbread batter.
Heat a skillet on the grill or stovetop before adding a tablespoon of oil.
Adding the cornbread batter to a hot skillet ensures you get the signature crunchy, nicely browned crust.
Feel free to use any oil or fat. Rendered bacon fat or drippings are a southern style cornbread staple, but I actually used beef tallow.
Spoon the cornbread batter into the skillet.
I tested this Traeger cornbread in both a 12″ and 10″ skillet. The smaller skillet makes taller cornbread pieces while the larger skillet creates more crust due to the increased surface area. You can’t go wrong either way.
Smoke on the Traeger for 25-30 minutes at 425ºF.
I used Traeger Signature Pellets on the Pro 575 grill. The cook time across all test batches, regardless of skillet size, fell in the same 25-30 minute range.
You can also bake this cornbread on the Traeger alongside any stew or chili you have on the grill. In my smoked Texas cowboy stew recipe, for example, the stew cooks for 3 hours at 325ºF before going up to 425ºF in the final 30 minutes while the cornbread bakes.
Let the smoked cornbread cool before slicing and serving.
If you have the patience, let the cornbread cool for at least 10-15 minutes before slicing. To speed things up, you can transfer the cornbread to a cooling rack or out of the skillet after 5 minutes or so.
What to Serve with Smoked Cornbread
I mentioned my Texas cowboy stew recipe above, so here are some other pairing ideas for your smoked cornbread:
- Tex-Mex Chili with Taco Seasoning
- Smoked Chili
- Traeger Charro Beans
- Vegetable Beef Soup
- Traeger Pot Roast
- Smoked Chuck Roast Stew
Like I mentioned in the introduction, you can make just about any soup, chili, or stew recipe on the Traeger. I recommend cooking uncovered at a lower temperature in the 300ºF to 350ºF range for 3-4 hours. You can increase the temperature on the Traeger for the final 30 minutes to cook the cornbread.
- 1 Tablespoon Oil, Bacon Drippings, or Beef Tallow (for greasing skillet)
- 1 cup (144g) Yellow Cornmeal
- 1 cup (120g) All Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Baking Soda
- 2 Eggs
- 1 cup (250g) Canned Cream Corn
- 1/2 cup Buttermilk
- 2 oz Shredded Colby Jack or Cheddar Cheese
- 1 Poblano or Anaheim Pepper, diced
- Preheat smoker to 425ºF with the lid closed.
- Mix the dry and wet ingredients in separate bowls before combining and gently mixing until no dry flour remains visible.
- Heat a cast iron skillet* over medium-high heat for a few minutes before adding your fat of choice and swirling to coat the sides. Add the cornbread batter to the hot skillet and smooth the top.
- Add to the smoker and bake with the lid closed for 25-30 minutes until a toothpick comes out clean or the center springs back when pressed down.
- Let the cornbread cool before slicing. Serve with butter, a drizzle of honey, or with your favorite soup or chili.
*Use a 10" skillet for taller cornbread or a 12" skillet for shorter cornbread with more surface area for crispy browning. Cook times are only a minute or two different for either size.
For Oven Baked Cornbread
Follow the recipe as written and bake at 425ºF on the center rack for 20-25 minutes.
Nutrition Information:Yield: 8 Serving Size: 1 piece
Amount Per Serving: Calories: 255Total Fat: 10gSodium: 593mgCarbohydrates: 32gFiber: 2gSugar: 2gProtein: 10g