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.
Dutch Oven Hearty Corn Bread
10″ dutch oven
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
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.
In 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.Pour the dry ingredients into the wet ingredients bowl, in about three sections, until well blended.Spoon cornbread mixture into the prepared dutch oven and spread evenly.Cover the dutch oven with the lid.
Use 12-14 lit briquettes under the dutch oven.
And 14-16 lit briquettes on the top; making sure the tips are white and prepared.Bake for 20-25 minutes, checking periodically, baking until the cornbread turns golden brown and the center is cooked through.Serve 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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