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Mexican Style Cornbread with Ground Venison on the Traeger Grill

Prep:

Cook:

Serves: 5-9

A meaty filling and smoky flavor kick cornbread up a notch.

Printer Friendly Recipe By author of Timber 2 Table

If you like cornbread, try this recipe. Complete with Mexican-flavored ground venison filling and lots of cheese, it moves cornbread from a side dish to the main course. The recipe can be cooked in the oven, but cooking it on a Traeger Grill adds a ton of additional flavor. 

Cooking in well-seasoned cast iron allows you to cook directly on your Traeger Grill for a smoky flavor.

A deer camp favorite, try it reheated the next morning for breakfast.

The combination of smoke and Mexican flavored filling lend the cornbread a darker than normal color.

Ingredients

1 pound ground venison

1 can Rotel tomatoes with green chilies

1 package taco seasoning mix

1 cup whole kernel corn

 

2 cups shredded cheddar or Monterey jack cheese

 

1 cup butter (2 whole sticks)

4 eggs whisked

2 cups buttermilk

1 teaspoon baking soda

2 cups corn meal

2 cup all-purpose flour

1 teaspoon salt


Cooking Instructions

Brown the ground venison over medium-high heat. Add the Rotel, corn, and taco seasoning. Stir well to incorporate. Cook for an additional five minutes until heated through.

Brown the venison and add the Mexican style seasonings.

Preheat Traeger Grill to 350

Melt the butter in large skillet. Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal mix, flour, and salt until well blended and few lumps remain.

Mix the ingredients directly in your well-seasoned cast iron.

Fold in the venison mixture and cheese, then stir well to incorporate

Bake in the Traeger Grill for 55 minutes, or until a toothpick inserted in the center comes out clean.

 

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