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In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
Melt the butter in a small saucepan. Remove from the heat, and stir in the milk and the egg. (Make sure the mixture isn’t hot or the egg will curdle.)
Add the milk-egg mixture to the dry ingredients and stir to combine. Do not overmix.
Spread the batter evenly in a greased 8- or 9-inch square baking pan or pie plate.
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 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Bake the cornbread until it begins to pull away from the sides of the pan and the top is beginning to brown, 25 to 35 minutes. Cut into squares (or wedges, if you used a pie plate) for serving.