Dutch Oven Cornbread


Total time
1 hour
Preparation time: 
30 minutes
4 1⁄2 T Canola Oil
2 c Cornmeal
2 c All Purpose Flour
1⁄4 c Sugar
1 t Baking Soda
1 t Salt
4 t Baking Powder
4 Large Eggs
1 1⁄3 c Whole Milk
1 1⁄3 c Buttermilk
4 T butter (Melted and Cooled)
Cooking time: 
30 minutes

1. Pour canola oil into Dutch oven. 2. Preheat oven to 425 degrees by placing 21 hot charcoals on lid and 10 in a circle beneath the oven. 3. In a large bowl, mix together cornmeal, flour, sugar, baking powder, salt and baking powder. 4. In another bowl, whisk together eggs, milk and buttermilk. 5. Create a well in the middle of the dry ingredients. Pour egg mixture into the well. Gently fold the egg mixture into the dry ingredients with as few strokes as possible. 6. Add butter. (It’s OK if there are clumps of dry ingredients. The goal is to not over work the batter.) 7. Pour batter into the preheated oven. Bake for about 20-25 minutes until the top is golden brown and slightly cracked. Edges should also be pulling away from the sides of the oven. Remove from coals. 8. Using heat-resistant mitts, turn oven over to serve the cornbread on the lid.