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his delicious cornbread is so tender, moist and flavorful too
This tender, moist and hearty corn bread is so good.
And made all the more tasty with the smokey taste from the dutch oven cooking!
It is satisfying and fills those hungry tummy’s.
What a great accompaniment to the Dorito Enchilada Casserole, canned stew or chili if you want a bit of homemade with a hurry up and no-fuss meal.
Super easy, I’ll walk you through it!
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Be Sure to Get Your Helpful and very Useful 2-page Dutch-Oven Cheat Sheet
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:
Click 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.
Cover it completely with oil
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.
Place the dutch oven on a prepared area as directed in the instructions HERE
Using 10 coals underneath.
And 15-16 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.
***Remember to add new coals if needed during the process as directed in the basic tutorial HERE
Serve warm with butter, honey or honey butter.
Be Sure to Get Your Helpful and very Useful 2-page Dutch-Oven Cheat Sheet
Copyright Carrie Groneman, A Mother’s Shadow, 2015
Recognize a blessing and be a blessing today
For More Posts On This Topic:
What, How & Why In Dutch Oven Cooking – All About Dutch Oven Cooking: 101
How Do I Use The Coals & Temperature – All About Dutch Oven Cooking: 101
Stan’s Dutch Oven Peach Cobbler
Dutch Oven Mini-Pull-Apart Butter Rolls
Dutch Oven Dorito Enchilada Casserole
Dutch Oven Beef Roast with Vegetables
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.
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
What a treasure to have Diane, and how special that you were given the 100 year old skillet! I too love cornbread; we should get together to share a batch!
Mmmmm…love cornbread! Recipe look yummy and great tutorial! Have a wonderful long weekend! Diane
You too Diane and hope you get a chance to try this corn bread.