Monday, May 20, 2013

Dutch Oven Cornbread

Best Ever Cornbread
So as Memorial Weekend approaches and we are preparing for our annual "campout" I was reminded of a recipe I used last year and I never posted about it. It's this AMAZING cornbread that we did in the dutch oven. This stuff is sooooo good! It tastes like honey, but there isn't any honey it. We served it with chili and it was PERFECT! If you are looking for a low fat, low sugar recipe than turn away, because this isn't it! But once you make it, I promise, you won't be disappointed. Now we did it in the dutch oven but I'm sure you could make it in an oven as well. I'd say maybe 350 for the same amount of time should do nicely. Try it out and let me know what you think!

Best Ever Cornbread

1cup butter; melted2cups cornmeal
4eggs; beaten3cups all-purpose flour
3cups milk4tsp. baking powder
2cups sugar1tsp. salt

In a large bowl mix together butter, eggs, and milk. In a separate bowl sift together sugar, cornmeal, flour, baking powder, and salt. Mix dry ingredients into wet ingredients 1 cup at a time until well blended. Spoon cornbread mixture into a lightly greased 12" Dutch oven and spread evenly.
Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45 minutes or until cornbread turns golden brown.
NOTE: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 10 minutes.
Serve warm with honey butter.
Serves: 10-12

*recipe found here

1 comment:

  1. yum! we are always looking for more dutch oven recipes..can't wait to try!


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