Description
Moist, tender cornbread with a soft crumb, savory cheese, and a gentle jalapeño kick. Baking it in a hot cast-iron skillet with bacon fat creates crisp, golden edges that pair perfectly with BBQ.
Servings
8
Ingredients
- 1 cup all-purpose flour
- 3/4 cup fine cornmeal
- 1/4 cup sugar
- 2½ teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon chili powder
- 1 cup shredded Monterey Jack cheese
- 2 jalapeños, finely minced
- 2 large eggs, beaten
- 1 cup buttermilk
- 1/4 cup cooking oil or melted butter
- 1 tablespoon butter
- 2 tablespoons bacon fat
Optional
- 1/2 cup cooked, finely chopped crisp bacon or pancetta
Instructions
1.
Preheat the grill: Preheat the Traeger grill to 400°F.
2.
Prepare the dry ingredients: In a medium bowl combine the flour, cornmeal, sugar, baking powder, salt, and chili powder.
3.
Heat the skillet: Add the butter and bacon fat to a 10-inch cast-iron skillet. Place the skillet on the grill for about 3 minutes until melted and sizzling. Carefully swirl to coat the bottom and sides.
4.
Mix the wet ingredients: In a separate bowl combine the eggs, buttermilk, jalapeños, shredded cheese, and oil or melted butter.
5.
Make the batter: Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
6.
Add optional baco: Fold in the cooked bacon or pancetta if using.
7.
Fill the skillet: Pour the batter into the hot skillet.
8.
Bake: Cook for 20–30 minutes until golden brown and a toothpick inserted into the center comes out clean.
9.
Rest and serve: Let the cornbread rest for 5–10 minutes before slicing into wedges and serving.
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