Camp Fire Recipe: Dutch Oven Corn Bread

When I am cold weather camping, I really love to fix a big pot of chili or beef stew.  While you can serve up these dishes with plain old loaf bread, why would you if you take the time to cook from scratch why not do the same with your bread.  The recipe below is nothing unique.  It is actually a simple recipe that my grandmother used to fix all the time.  It is not too sweet and is wonderfully easy to make.  The only change you may want to make is the amount.  Every time I try to get by with just making one Dutch oven full of this corn bread, I end up not getting any.  After a few times of missing out on my corn bread, I decided to always make a second Dutch oven full of this camping staple.  But I have a secret to tell you when it comes to this though, no one really knows.  I hide the second pan so that I at least get one slice of this “melt in your mouth” bread.    

Camp Fire Recipe:  Dutch Oven Corn Bread

Ingredients

Spray or liquid oil

2 eggs

1 ½ cup of buttermilk

½ cup of granulated sugar

¼ teaspoon of baking soda

1 cup of white cornmeal

1 cup of all-purpose flour

1 Tablespoon baking powder

1 teaspoon salt

½ cup of butter

dutch.oven.corn.bread

Steps

  1. To prepare the coals, build a fire.
  2. Lightly grease a 10-inch Dutch oven with liquid or spray oil.
  3. In a large bowl, crack eggs, and add buttermilk.  Beat mixture together.
  4. Into the same large bowl add granulated sugar, baking soda, cornmeal, flour, baking powder, and salt. 
  5. Put a grilling rack over the fire.
  6. Place ½ cup of butter into a fire-proof saucepan.
  7. Put saucepan on grilling rack and melt butter.  Please note that the melting will happen quickly and you do not want the butter too hot.  If it is too hot, the eggs will cook.
  8. Once the butter is melted, pour into the large bowl and mix.
  9. Pour the batter into the 10-inch Dutch oven and top with lid.
  10. Move the Dutch oven to a heat resistant surface.
  11. On the heat resistant surface, arrange prepared coals into a 10 inch circle.
  12. Completely cover the lid with prepared coals.
  13. Cook for 15 to 20 minutes.

After the time period has passed, knock off the coals from the lid, move the Dutch oven off the circle of prepared coals, and serve.

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