Monday, April 12, 2010

Dutch Oven - Easy Corn Bread


We made this cornbread to share at the Easter dinner we had at my folks last weekend. It turned out really good, and got rave reviews. It is super easy, and if you premix a bunch of the dry ingredients together, you can store it for probably up to 6 months or more.

Recipe:
12" Dutch oven
Baking
400 degrees

1 cup flour
1 cup cornmeal (grind up popcorn in a wheat grinder)
1/2 cup sugar
1 tablespoon baking powder
1/2 tsp salt

2 eggs
1 cup buttermilk
1/4 cup oil or melted butter

Combine eggs, buttermilk and oil. Mix dry ingredients and liquids together, stirring only 20 times. Bake 15-20 minutes

5 Stars

Bon Appetit!
The Outdoors Start at Your Back Porch!

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