Serves: 6
Total Calories: 194
When making corn bread, I like to grease my Dutch and let it set in the firepan with 6 - 8 briquets underneath while I mix my batter. Sift or mix all your dry ingredients and then add the eggs and buttermilk. Pour the batter into a 12-inch Dutch and bake for 25 - 30 minutes.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Bread in Camp
This Dutch Oven Cornbread II recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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