Dutch Oven Corn

Baked Corn

2 Cups Milk 4 Tbsp. Butter 2 Tbsp. Sugar 4 Tbsp. Flour 2 - 15 oz. Cans of Whole Corn, drained 4 Eggs, well beaten Instructions: Preheat and oil your 10" Dutch Oven to 350 degrees. Boil all but 1/4 cup milk, butter, and sugar in the bottom of your dutch oven. Dissolve flour in 1/4 cup milk, to make a thin white sauce. Add drained corn into dutch oven. Put eggs in and stir in the bottom of your dutch oven. Now add the thin white sauce and stir in. Bake for about 45 minutes or until you see steam coming out from under the lid. You will smell it too!!! Serves: 8

Cajun Grilled Corn

Dutch Oven Popcorn

Servings: 4 Preparation Time: 30 minutes Challenge Level: Moderate What You’ll Need: 1/4 cup vegetable oil 3/4 cup popcorn kernels Salt and softened butter to taste 12-inch camp Dutch oven Large serving bowl What You’ll Do: Coat bottom of Dutch oven with oil, then warm over 25 coals. Cover bottom of oven with popcorn kernels. Replace lid. Cook the corn, rotating oven a quarter-turn per minute to avoid hot spots. Remove oven from coals once corn popping begins to slow. Don’t wait too long on this step; otherwise, popcorn will burn. Carefully pour popcorn into a large serving bowl. Add softened butter to the warm popcorn, if desired, then salt or season to taste.

Caramel Corn

Chuckwagon Scalloped Corn

4 Tablespoons unsalted butter 1 Medium onion, chopped 3 Cups fresh or thawed frozen corn kernels 1 (8 oz.) package cream cheese, cut into 1-inch cubes 2 Tablespoons canned chopped green chiles, drained 1 Cup fresh bread crumbs Instructions: Preheat the oven to 350 degrees. Lightly butter in a 9-inch baking dish In a large skillet, melt 3 Tablespoons of the butter over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the corn, cream cheese, and chiles. Reduce the heat to low and stir until the cheese is melted. Transfer the mixture to the baking dish and sprinkle with the bread crumbs. Cut the remaining 1 Tablespoon butter into small pieces and dot over the bread crumbs. Bake until the dish is bubbling and the crumbs are browned, about 20 minutes. Serve Hot!!! Makes: 4 to 6 servings Takes 25 min. preparation time. By Jimbo Humphreys, Double X Wagon, Dickens Texas Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Cornmeal Biscuits

1 1/2 Cups Flour 1/2 Cup Yellow Cornmeal 2 1/2 tsp. Baking Powder 1/3 Cup Shortening 1/2 tsp. Salt 2/3 Cut buttermilk Sift flour, then put it and baking powder, and salt into mixing bowl. Blend in cornmeal and shortening, then add buttermilk all at once. Stir lightly with a fork, just enough to moisten all the flour. Knead gently about 1 to 2 minutes on lightly floured board. Roll dough 1/2" thick. Cut with 2" cutter and place in warmed and greased 12" Dutch Oven. Then bake at 350 degrees. 15 briquettes on to 10 on the bottom. For about 18 to 25 minutes or until you smell it. When using the Camp Chef propane stove, be sure to use the deflector plate under the Dutch Oven to keep from burning the bottom the put the Dutch Oven Dome on top. Put heat on almost blow out!! page 87 in the Lewis & Clark cookbook by Colleen Sloan

Dutch Oven Seared Corn on the Cob

3 Tblsp water 1 1/2 tsp cider vinegar 1 Tblsp olive oil 4 Ears Shucked Corn, sized to fit in your dutch oven 1 Tblsp Butter 2 Cloves Garlic, minced 2 Tblsp Chopped Fresh Parsley Salt and Pepper to taste Directions: Combine water and vinegar in a small bowl; set aside. Heat olive oil in 12" regular or 14" regular dutch oven over 12 or 14 freshly lit coals. Add corn and cook, turning occasionally, until browned in spots, 5-7 minutes. Add butter and garlic, stirring constantly until fragrant but garlic is not browned, about 30 seconds. Carefully pour in water and vinegar mixture (it will bubble vigorously). Immediately cover, and cook, until the corn is crisp-tender, about 3-5 minutes. If you see steam coming out you know it is done. Remove from heat, sprinkle corn with parsley, salt and pepper, turning to coat. Serve with garlic and parsley sauce spooned over each cob.

Quick & Easy Chili & Corn Bread

3 Cups Cooked Pinto or Red Beans 1 1/2 lbs. Lean Hamburger 1 Large Jar of Garlic and Herb Sauce 1 Onion, chopped 1/2 tsp. Garlic Powder 3 Tbsp. Chili Powder 1 tsp. Thyme 1/2 tsp. Salt 1/4 tsp. Pepper Instructions: Preheat and oil your 10" or 12" Regular Dutch Oven to 325 degrees. Saute Hamburger with the onions and add all the remaining ingredients. Simmer for 10 to 15 minutes while you are mixing up the Corn Bread. Spread the Corn Bread mixture over the top of the Chili. Put the lid back on and bake until the corn bread is done. Remember you will smell it first and then you will see steam coming out from under the lid when it is done. By Colleen Sloan Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!

Tasty BBQ Corn on the Cob

1 teaspoon chili powder 1/8 teaspoon dried oregano 1 pinch onion powder cayenne pepper to taste garlic powder to taste salt and pepper to taste 1/2 cup butter, softened 6 ears corn, husked and cleaned In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear into your Dutch Oven. Your deep Dutch Ovens work well here!!! You can stack those ears of corn. Place corn in the preheated Dutch Oven, and cook 20 to 30 minutes, until tender when poked with a fork. Makes 6 servings Tasty BBQ Corn on the Cob Submitted by: Deann

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