Serves: 5
Total Calories: 713
For Crust:
Position Dutch oven over 10 briquettes place lid on oven with 19 briquettes on top. Let oven warm while mixing corn bread.
Add baking soda to the buttermilk and let it sit while you assemble remaining crust ingredients. Combine all ingredients for crust and mix well. Add in buttermilk.
Pour into hot Dutch oven and bake for 15-18 minutes. Reduce heat by removing Dutch oven from heat.
Filling:
Position the second Dutch oven over all 29 briquettes, brown sausage with onion and red bell pepper.
Stir in garlic and cumin. Layer filling over top of the cornbread crust, and then pour the egg mixture over all.
Position Dutch oven over 4 briquettes, place lid on oven with 19 briquettes on the top. Bake for 35-40 minutes.
Because you have already cooked the corn bread, most of the heat will be required on top.
During last 5 minutes sprinkle with cheese and allow cheese to melt.
This Cornbread Breakfast Casserole recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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