In the South everyone's mama has her own secret, patented recipe for cornbread that has been handed down through the generations. It's been made so many times that they've committed the recipe to memory and stashed the original away in a safety deposit box somewhere.
Ya just can't compete with that!
But sometimes you want to be able to whip up that buttery bite of cornbread without having to dig through the vaults or brush the dust off that cookbook.
Well, we have got you covered! We've Traeger'ed up something that is so ridiculously easy while not losing that rustic sweet cornbread taste that we love so much.
CHEATER'S SWEET KERNEL CORNBREAD
PREP TIME: 10 minutes
COOK TIME: 30 to 45 minutes, plus 30 minutes if you grill the corn
RECOMMENDED PELLETS: Cherry, Apple or Alder
SERVES: 8 to 10
INGREDIENTS
1 box cornbread mix (plus ingredients required on box instructions)
1 box yellow cake mix (plus ingredients required on box instructions)
4 ears corn, shucked (you could use leftover, frozen or canned corn)
Olive oil
Salt & pepper
2 tablespoons butter to grease cast iron pan
PREPARATIONS
Start your Traeger on Smoke, lid open, until the fire is established (about 5 minutes). Preheat to High heat, lid closed, for about 15 minutes.
Drizzle the corn with olive oil and season with salt and pepper. Put the corn on the Traeger and cook for about 30 minutes or until the kernels feel softened and cooked. You could definitely use leftover corn or even frozen or canned corn instead. Grilling the corn gives it that extra layer of caramelization and smokiness.
While the corn is cooking get started on the mixing of the cornbread. It seriously is as simple as combining both of the box mixes along with the ingredients required on the box instructions and mixing those puppies together.
Cut the corn kernels off the cobs and add them into the cornbread mixture. We also like to add in a couple of pinches of salt as well.
Turn the heat on the Traeger down to 325 degrees F.
Use the butter to grease a large cast iron skillet. Pour the cornbread mixture into the pan.
Place the pan on the Traeger and cook for about 30 - 45 minutes or until a toothpick inserted in the middle of the cornbread comes out clean.
Rotate the skillet 180 degrees halfway through the cooking time and keep an eye on the browning. If it looks like it's getting too dark, cover the cornbread with aluminum foil.
Once you remove the cornbread from the Traeger let it cool for about 10 minutes before slicing and serving. Give those pieces a generous pad of butter and let that baby melt in before you take that first bite.
PRINTABLE RECIPE:
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