Baked Beans & Corn Bread Dutch Oven Recipe

Baked Beans & Corn Bread Dutch Oven Recipe

Is a classic one-pot “chuck wagon” meal where the cornbread bakes directly on top of the simmering beans

1/2 lbs. Bacon, Fry and remove the grease

1 lb. Hamburger

1 Onion – chopped

4 Cups Kidney Beans (soak beans overnight in water)

1 Cup Lima Beans

4 Cans White Beans

1 Cup Brown Sugar

1/4 tsp Soda

1/3 Cup Apple Cider Vinegar

1 Tbsp. Liquid Smoke

1 Cup Catsup

In a 12″ Dutch Oven fry the bacon and remove the grease. Save that for later on something.

Add hamburger and fry, drain off the grease.

Add other ingredient to dutch oven. Stir, Cover and bake for 1 1/2 hours, on low heat. If beans have not been soaked, increase cooking time to 4 hours or till tender.

Log Cabin Dutch Oven Cookbook pg. 34

Log Cabin Dutch Oven Cookbook By Colleen Sloan

Corn Bread Dutch Oven Style

1/2 Cup Flour

2 Eggs

1 1/2 Cups Corn Meal

1 Cup Buttermilk (can substitute 1 cup Milk & 3 tbsp Powdered Buttermilk)

1/2 tsp. Baking Soda

3 tsp. Baking Powder

1 tsp. Salt

1 Tbsp. Molasses ( can substitute 1 Tbsp Sugar)

1/4 Cup Shortening , Oil or Margarine

Put all dry ingredients in a bowl and make a well in the middle.

Add all the other ingredients and mix together well.

Place on top of the Beans about 2/3 of the way when about done.

You can just drizzle over the top and it will fill in.

Cook till you smell it then it is done.

Cooked in the Dutch Oven Class Feb 2018

Baked Beans & Corn Bread Dutch Oven Recipe