Despite living close to South Pittsburg, TN where Lodge cookware is manufactured and the National Cornbread Festival occurs every year, I have had some very dry and fairly tasteless cornbread over the years…some from my own kitchen.
While preparing to go camping this summer, I think I have finally found an easy recipe that delivers the rather elusive moist, tender, and delicious cornbread my family loves. I discovered a recipe in The Scout’s Outdoor Cookbook for a dutch oven cornbread. Although I made some adjustment to the recipe (including eliminating the need for several bags of a cornbread/muffin mix), the results have been consistently very good.
Ironically, I have not made the cornbread in our outdoor dutch oven. I have successfully made it in my Lodge Enameled Cast Iron Dutch Oven, a Lodge Logic12-Inch Pre-Seasoned Skillet, and regular muffin tins. Thus, no special equipment is needed.
Easy and Delicious Cornbread
Ingredients
- 3 c. (24 oz.) self-rising cornmeal mix
- 1 can sweetened, condensed milk
- 6 – 7 large eggs, slightly beaten
- 15 oz. canned cream corn
Instructions
- Mix all ingredients just until well incorporated.
- Place in a well-greased, heated Dutch oven, skillet or muffin tins.
- Bake in a preheated 400 degree oven until golden brown around edges. For a skillet or Dutch Oven, baking time is approximately 20 minutes. Muffin tins baking time is 10 to 15 minutes.
- Makes approximately 24 average size muffins.
Notes
After baking, muffins may be frozen in resealable freezer bags and reheated in oven or microwave later.
Fresh blueberries or dried cranberries make a great variation when added to the batter.
To bake in an outdoor 12-inch Dutch oven, place 17 coals on the lid and 8 under the oven. Bake for approx. 45 minutes or until golden brown.
Great served with a honey butter.
