Skillet Buttermilk Cornbread

Skillet Buttermilk Cornbread

Ideally, this cornbread would be baked in a cast iron skillet that’s been preheated on your Traeger. It’s slightly sweet with a golden brown crust. Customize it, if you wish, by adding cooked crumbled bacon, grated cheese, or diced jalapenos to the batter.

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  • 1 tablespoon bacon fat, lard, or vegetable oil
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1-1/2 cups buttermilk
  • 2 eggs
  • 8 tablespoons butter, melted
  • Butter or honey butter for serving


Grease a cast iron skillet or 9-inch square baking pan with bacon fat.

Put a 10-inch well-seasoned cast iron skillet on the grill grate. If using a regular baking pan, do not preheat. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

In a large mixing bowl, combine the cornmeal, flour, sugar, salt, and baking powder and whisk to mix thoroughly. Make a well in the center of the dry ingredients.

In a separate mixing bowl, whisk together the buttermilk and eggs until well-combined. Add the melted butter. Pour into the dry ingredients and mix until the batter is fairly smooth. Do not overmix.

Carefully pour the batter into the preheated skillet. Bake for 20 to 25 minutes, or until the top is firm and a tester inserted in the center of the cornbread comes out clean. Be careful when removing the skillet from the grill as it will be very hot. Let the cornbread cool slightly on a trivet or cooling rack before slicing into wedges or squares.