Dutch Oven Cornbread



10 – 12

Good For:

Side dish


  • 1 cup butter, melted
  • 4 eggs, beaten
  • 3 cups milk
  • 2 cups sugar
    • 2 cups cornmeal
    • 3 cups all-purpose flour
    • 4 tsp. baking powder
    • 1 tsp. salt


    In a large bowl mix together butter, eggs, and milk. In a separate bowl sift together sugar, cornmeal, flour, baking powder, and salt. Mix dry ingredients into wet ingredients 1 cup at a time until well blended. Spoon cornbread mixture into a lightly greased 12″ Dutch oven and spread evenly.

    Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45 minutes or until cornbread turns golden brown.

    NOTE: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 10 minutes.

    Serve warm with honey butter.