Smoked Cornbread
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Smoked Cornbread is going to be the new favorite side dish! You’ll love the light smoky flavor that comes from the Traeger and the moist cornbread goes great with chili, chicken and more!
What You Will ❤️ About Smoked Cornbread
This Traeger Smoked Cornbread has a cake-like texture but with the heartiness from the yellow cornmeal. It’s not overly sweet but it’s definitely delicious!
- Quick to Mix! This cornbread is a classic recipe and goes together in just 10 minutes of prep time!
- Flexible! You can make muffins or a cast iron skillet full. The individual size take half the time on the smoker.
- Smoky Deliciousness! Putting anything on the Traeger just adds a hint of smoky flavor. If you’ve got chicken or tenderloin on – you might as well put your side dishes on too!
Smoked Cornbread Recipe Ingredients
Cornbread is a classic dish so this recipe is fairly simple and most everything should be in your pantry! Here’s what you’ll need:
- Dry Ingredients – Sugar, All Purpose Flour, Yellow Corn Meal, Baking Powder and Salt
- Wet Ingredients – Softened Butter, Eggs, Milk
- Set your eggs & butter out ahead of time so they are at room temperature before using
- Butter should be softened but not melted butter
- You could also use buttermilk instead of 2% milk
How to make Traeger Cornbread
This is so simple to make and pairs great with my Over-the-Top Chili! The Traeger adds just a kiss of smoke to your cornbread – perfect for any dinner! Here’s how to make it:
- Preheat Traeger to 250ºF. Grease a cast iron pan and set aside. I used bacon grease for this – it added extra (delicious) flavor!
- In a large mixing bowl, cream together butter and sugar with an electric hand mixer until light and fluffy. Add eggs, mixing well.
- Combine flour, cornmeal, baking powder, and salt. Add to the butter mixture alternately with milk.
- Pour batter into the prepared pan.
- This recipe made enough to fill my cast iron skillet plus 6 cornbread “muffins”.
- Smoke at 250º until a toothpick inserted into the center, comes out clean. Individual cornbread “ears” took 1 hour. Cast iron skillet took 2 hours of cooking time.
- Remove from Traeger and serve with butter and honey.
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Tips, Tricks & FAQs
Yes – definitely! It’s just like any smoker or grill. The cast iron skillet took two hours at 250º on the Traeger.
There are many flavors of pellets that work in your Traeger pellet grill. I keep it simple and always use the Traeger Signature Blend which is a blend of Maple and Cherry. That said if you’re looking for something specific for cornbread – you don’t want very strong strong so my favorite flavors are Pecan, Apple and Cherry.
Store leftovers in an airtight container (I like these glass ones) or in aluminum foil on the counter for up to a week. You can freeze up to three months. Reheat in the microwave for 1-2 minutes with loads of butter!
Recipe Variations
Cornbread is great on its own – but you can also add 1-2 ingredients for a whole new dish!
- Jalapeno Cheddar – definitely a classic combo – diced pickled jalapenos & sharp cheddar cheese
- Creamed Corn – add creamed corn makes it more moist and with more texture
- Broccoli Cheddar – this is a tasty one from my girl Plain Chicken
- Bacon Cheddar – another classic combo – under cook your bacon a little so the pieces aren’t too crunchy in the cornbread
- Loaded Spoonbread – Throw it all in with this loaded spoonbread!
20 Must-Have Traeger Accessories
I absolutely love my Traeger Pellet Grill and you can pretty much use it right out of the box! But over the years I’ve definitely found that there are some Traeger smoker accessories that make everything a lot easier!
What to serve with Smoked Cornbread
- Over the Top Chili (a giant ground beef meatball cooked above chili!!)
- Traeger Smoked Chicken Thighs
- Traeger 3-2-1 Ribs
- Pork Loin on the Traeger
- Outback Baked Potato Soup
More Traeger Side Dish Recipes
More Quick Bread Recipes
Traeger Smoked Cornbread
Ingredients
- 2/3 cup butter softened
- 1 cup granulated sugar
- 3 eggs
- 1 2/3 cup milk
- 2 1/3 cup all-purpose flour
- 1 cup yellow cornmeal
- 4 1/2 tsp baking powder
- 1 tsp salt
Instructions
- Preheat Traeger to 250ºF. Grease a cast iron pan and a 6-muffin tin and set aside. I used bacon grease for this – it added extra (delicious) flavor!
- In a large mixing bowl, cream together butter and sugar with an electric hand mixer until light and fluffy. Add eggs, mixing well.2/3 cup butter, 1 cup granulated sugar, 3 eggs
- Combine flour, cornmeal, baking powder, and salt. Add to the butter mixture alternately with milk.1 2/3 cup milk, 2 1/3 cup all-purpose flour, 1 cup yellow cornmeal, 4 1/2 tsp baking powder, 1 tsp salt
- Pour batter into the prepared pan. This recipe made enough to fill my cast iron skillet plus 6 cornbread "muffins".
- Smoke at 250º until a toothpick inserted into the center, comes out clean. Individual cornbread "ears" took 1 hour. Cast iron skillet took 2 hours of cooking time.
- Remove from Traeger and serve with butter and honey.
