Serves: 12
Total Calories: 111
Mix together eggs, buttermilk, and vegetable oil in a medium-size mixing bowl. In a separate bowl, combine dry ingredients and stir into egg mixture. Pour into 12-inch Dutch oven or, a well-greased 9-inch baking pan or 12 muffin cups. Place the Dutch oven in the firepan with 5-6 briquets under the Dutch oven and 20-25 briquets on the lid or, bake in the oven at 425°F. Bake for 30-35 minutes or until done. For sweeter cornbread, add 2-3 tablespoons sugar.
Spiced with More Tall Tales - Breads
This Wheat-Free Cornbread Or Muffins recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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