Description
A soft, sweet cornbread baked in a cast-iron skillet with rich buttermilk, honey, and butter. This tender cornbread cake bakes beautifully on the Traeger grill, creating golden edges and a moist interior.
Servings
6
Prep Time
10 minutes
Cook Time
35–40 minutes
Ingredients
- 2/3 cup vegetable oil
- 2½ cups buttermilk
- 4 large eggs, beaten
- 1/3 cup unsalted butter, melted
- 1/2 cup mayonnaise
- 2 tablespoons honey, plus more for serving
- 3 cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup cornmeal
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- Nonstick cooking spray
Instructions
1.
Preheat the grill. Place a 10-inch cast-iron skillet on the grill grates. Preheat the Traeger grill to 350°F with the lid closed for about 15 minutes.
2.
Mix the wet ingredients. In a medium bowl whisk together the vegetable oil, buttermilk, beaten eggs, melted butter, mayonnaise, and honey.
3.
Combine the dry ingredients. In a large bowl whisk together the flour, sugar, cornmeal, baking powder, and kosher salt.
4.
Make the batter. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until combined. Do not overmix.
5.
Prepare the skillet. Carefully remove the hot cast-iron skillet from the grill and lightly grease it with nonstick cooking spray.
6.
Fill the skillet. Pour the batter into the skillet and smooth the top.
7.
Bake. Return the skillet to the grill and cook for 35–40 minutes, until the top is golden and beginning to crack.
8.
Honey Bourbon Butter
Ingredients
- 1/2 cup wildflower honey
- 1/4 cup unsalted butter
- 3 tablespoons light brown sugar
- 3 tablespoons bourbon
- 1 teaspoon real vanilla extract
Instructions
- In a small saucepan combine the honey, butter, and brown sugar over medium heat.
- Stir until the butter melts and the sugar dissolves.
- Add the bourbon and vanilla and stir until smooth.
- Serve warm drizzled over slices of cornbread.
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