Dutch Oven Cooking – Hearty Corn Bread

Duth Oven Corn Bread cooked on the coals outside
Hearty Dutch Oven Corn Bread

Corn Bread

This hearty corn bread is so good, and made all the more tasty with the smokey taste from the dutch oven cooking!  It is dense, satisfying and fills those hungry tummy’s.  Great accompaniment to the Dorito Enchilada Casserole, or even canned stew or chili if you want a bit of homemade with a hurry up and no-fuss meal.

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Dutch Oven Hearty Corn Bread

10″ dutch oven

Ingredients:

1/2 cup butter (1 stick), melted

2 eggs, beaten 1 cup buttermilk

1/2 cup milk

1 cup granulated sugar

1 cup cornmeal

1  1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

Instructions:

See HERE for a tutorial and instructions on how to start the charcoal and be prepared BEFORE beginning this recipe since it comes together so quickly; as well as other useful dutch oven information.

Lightly oil or coat with nonstick cooking spray a 12″ dutch oven.Ducth Oven 1

Dutch Oven 2In a large bowl mix together the melted butter, well beaten eggs and milk. In a separate bowl, mix together the sugar, cornmeal, flour, baking powder and salt.Corn Bread 2Pour the dry ingredients into the wet ingredients bowl, in about three sections, until well blended.Corn Bread 3Spoon cornbread mixture into the prepared dutch oven and spread evenly.Corn Bread 4Cover the dutch oven with the lid.Corn Bread 5


Use 12-14 lit briquettes under the dutch oven.
  Charcoal 1

Charcoal 2And 14-16 lit briquettes on the top; making sure the tips are white and prepared.Charcoal 3Bake for 20-25 minutes, checking periodically, baking until the cornbread turns golden brown and the center is cooked through.Corn Bread 6Serve warm with butter, honey or honey butter.

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Adapted from papadutch.home.

Copyright Carrie Groneman, A Mother’s Shadow, 2015

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Comments

  1. I still love corn bread after all these years and this is one that my grandmother actually taught me how to make when I was younger. So, I will never forget preparing corn bread here with here years back and just the thought of it makes me happy to have such great memories with her. So, would love to try your version now, too Carrie ;)

    • Isn’t it remarkable the memories that food brings and the bond of cooking together breaches the generations! What a wonderful grandmother,a d I’m sure you will pass that on to your girls. Thank you for sharing with us.

  2. Carrie,

    I flip over cornbread. I normally make mine in my cast iron skillet that my husband’s grandma left me. It is over 100 years old. I have made all sorts of cornbread and the problems is I eat most of it before it hits the table. Seriously, I could eat the entire skillet full. I have never made it in my dutch oven inside or outside. You make it look so easy. One day, I am going to have to try it.
    Many blessings,
    Diane

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