Servings/Yield
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Ingredients
Method
reheat Dutch Oven with a tablespoon vegetable shortning for best results. In a large bowl, mix together butter, eggs, and milk. In a separate bowl sift together sugar, cornmeal, flour, baking powder, and salt. Mix dry ingredients into wet ingredients 1 cup at a time until well blended. Spoon cornbread mixture into pre heated Dutch oven and spread evenly Bake using 1 ring briquettes bottom and 1.5 ring briquettes top for 45 minutes or until golden brown. |
Notes
Add a can of cream corn to this for even better corn bread |
Categories
Dutch Oven