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!
I have a GREAT 2-page Dutch Oven cheat sheet HERE to help you follow along
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
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 HEREServe warm with butter, honey or honey butter.
Adapted from papadutch.home.
Copyright Carrie Groneman, A Mother’s Shadow, 2015
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