Jalapeno & Soured Cream Corn Bread

Tweaked from Grillstock- Slaws & Sides 

Fills the Traeger Cornbread Skillet Twice (16 slices)

Dry Ingredients

• 2 tsp Baking Powder 
• 1 tsp Maldon sea salt
• 220g Yellow Cornmeal
• Around 15 slices (Finely chopped) Pickled Jalapenos (or you could use dried)

Wet Ingredients

• 180ml Veg Oil 
• 2 Free range Eggs, gently beaten (I personally found it a bit eggy so would probs use 1 egg next time)
• 230ml Soured Cream
• 1 tin Creamed Corn
• 1 Onion grated

Topping

• 100g Grated Cheddar

Set the Traeger to 170C / 325F 

Mix the Baking Powder, Salt, Cornmeal and Chillies together in a medium bowl. 

Mix the remaining Wet ingredients together in another bowl, Tehn quickly mix this into the dry ingredients. 

The batter may be a little lumpy but thats fine and helps the texture. 

Butter the Cornbread skillet, and two thirds fill each section with the batter mix, or use a cake ring and butter/ grease the sides and base, and fill with the mixture.

Sprinkle some of the grated cheese on each 'slice'. 

Pop into the pre heated Traeger for around 45 mins or until the surface is firm and a skewer inserted comes out clean. Allow the skillet to cool for 10 or so minutes before you can remove the slices. 

Best served warm from the grill, best not to refrigerate as the texture gets ruined.