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Moist Corn Bread Dutch Oven Style

Corn Bread

Moist Corn Bread Dutch Oven Style

To make a moist, tender cornbread in a Dutch oven using a high heat (around 350°F–425°F) for a quick bake to achieve a crispy crust while keeping the inside soft

  • 4 Jiffy Corn Bread Mixes
  • 7-Up = 1 can
  • Cream of Corn = 1 can
  • Garlic Pepper- to your liking
  • Log Cabin All Purpose Seasoning

Directions: Preheat and oil your 10″ regular dutch oven. Make sure you oil the sides too!! In a large bowl, stir the Jiffy Mixes 7-up about 3/4 can. Ten add the cream corn, some garlic pepper and the Log Cabin Seasoning. The less you mix it the better it will be. Pour the batter into your 10″ dutch oven and bake at 350 degrees, about 45 minutes. Watch the corn bread towards the end, you want it to be turning a golden brown and starting to show some cracks. If you want you can add extra coals to the top the last 15 to 20 minutes so you get the golden brown color that you like. Remember when you see steam coming out from under the edges of your dutch oven it is done or you should smell it too!! Use 13 briquettes on the top and 8 on the bottom when you first start.

Moist Corn Bread Dutch Oven Style PDF