Civil War Cornbread

Serves: 10
Total Calories: 172
Prep time:
Cook time:
Total time:


3/4 cup flour
1 1/2 cups cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 1/2 cups milk (substitute Sprite or 7-Up)
1/4 cup melted shortening or liquid margarine


Mix ¾ c. flour, 1 ½ c. corn meal, 2 Tbs. sugar, 1 tsp. baking powder, and 1 tsp. salt together in a mixing bowl or bucket. Fluff or sift together to combine well. Whip up 2 eggs and 1 ½ c. milk (substitute Sprite or 7Up) add to the flour mix. Stir in the shortening, ¼ c. melted, or use liquid margarine. Pour into a greased 12” Dutch oven. Bake with 10 briquettes under the bottom and 12 on top in the outdoors. Should be around 30 minutes. Add briquettes, if needed in the open air.

Nutritional Facts:

Serves: 10
Total Calories: 172
Calories from Fat: 56

This Civil War Cornbread recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.

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