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Honey-Sweetened Cornbread

Source of Recipe

From "The Camp Dutch Oven Cookbook" by Robin Donovan


Recipe Introduction

"Cornbread is the perfect accompaniment to any type of chili or barbecue. Cooking it in a cast iron Dutch oven gives it a uniquely crunchy crust that makes it especially good for dunking and soaking up flavorful sauces."

List of Ingredients

â—¦ 6 tablespoons melted butter, plus additional for preparing the Dutch oven
â—¦ 1 ½ cups cornmeal
â—¦ 1 ½ cups plus 1 ½ tablespoons self-rising flour
â—¦ 1 teaspoon kosher salt
â—¦ 3 large eggs, beaten
â—¦ 1 ½ cups milk or buttermilk
â—¦ ½ cup honey


Recipe

Lightly coat the Dutch oven with butter. Preheat the Dutch oven on a bed of 8 hot coals and place 17 hot coals on the lid.

In a large bowl, whisk together the cornmeal, flour, and salt.
In a medium bowl, whisk the eggs, buttermilk, honey, and melted butter until well combined. Add the egg mixture to the dry ingredients and stir just until combined.

Remove the Dutch oven from the heat, remove the lid, and pour the batter into the pan, spreading it out into an even layer with a rubber spatula or the back of a spoon. Replace the lid with the coals on top and return the pot to the heat. Bake for about 25 minutes, until a toothpick inserted into the center comes out clean.

Serves 8



• Variation:
Dress this simple cornbread up by adding a can of cream-style corn, 1 ½ cups of fresh or frozen corn kernels, 2 or 3 diced jalapeño peppers, or a cup of shredded cheese to the batter.