Corn Bread Dutch Oven Style

Corn Bread Dutch Oven Style

Dutch oven is a classic technique that yields a thick, moist loaf with a superior golden crust. Whether you’re in a home kitchen or cooking over a campfire, the key is preheating the cast iron to ensure that signature “sizzle” when the batter hits the pan. 

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

Corn Bread Dutch Oven Style