Traeger Smoked Cornbread

Classic southern style cornbread packed with poblano peppers and colby jack cheese and baked in a cast iron skillet on a Traeger grill.

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 255kcal

Author Mason Woodruff

Ingredients

1 Tablespoon Oil Bacon Drippings, or Beef Tallow (for greasing skillet)

Dry Ingredients

1 cup (144g) Yellow Cornmeal
1 cup (120g) All Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Kosher Salt
¼ teaspoon Baking Soda

Wet Ingredients

2 Eggs
1 cup (250g) Canned Cream Corn
½ cup Buttermilk
2 oz Shredded Colby Jack or Cheddar Cheese
1 Poblano or Anaheim Pepper diced

Instructions

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.

Notes

*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