Dutch Oven Cornbread II

Serves: 6
Total Calories: 194


1 cup yellow cornmeal
1 cup flour
2 eggs
1 cup milk or buttermilk
1 tablespoon honey or molasses
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda


When making corn bread, I like to grease my Dutch and let it set in the firepan with 6 - 8 briquets underneath while I mix my batter. Sift or mix all your dry ingredients and then add the eggs and buttermilk. Pour the batter into a 12-inch Dutch and bake for 25 - 30 minutes.

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

Nutritional Facts:

Serves: 6
Total Calories: 194
Calories from Fat: 21

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

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