Serves: 4
Total Calories: 417
Mix the wet and dry ingredients separately then pour wet ingredients into the dry ones. Stir until well mixed then pour into a well greased 10” Dutch. Bake for 20 -25 minutes with three briquets underneath and 14 - 16 on top. Make sure you lift and turn the Dutch a partial turn every 8 - 10 minutes so the bottom browns evenly.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Bread in Camp
This Dutch Oven Cornbread I recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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