Dutch Oven Cornbread I

Serves: 4
Total Calories: 417


1 cup flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk or milk
1/3 cup olive oil or vegetable oil


Mix the wet and dry ingredients separately then pour wet ingredients into the dry ones. Stir until well mixed then pour into a well greased 10” Dutch. Bake for 20 -25 minutes with three briquets underneath and 14 - 16 on top. Make sure you lift and turn the Dutch a partial turn every 8 - 10 minutes so the bottom browns evenly.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Bread in Camp

Nutritional Facts:

Serves: 4
Total Calories: 417
Calories from Fat: 178

This Dutch Oven Cornbread I recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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