On a recent camp out, we made cheesy cornbread in dutch ovens. It was a huge success and I’ve been getting requests for the recipe from scouts and their moms.
I think that any food made over a campfire, on a camping trip, generally leaves good memories — I doubt that this cornbread was really that different from what we could make at home by following the directions on the box. However, my family decided to test that theory this weekend by duplicating the recipe at home.
We made a single batch in a 9 X 13 pan in our oven. We sampled it hot – straight out of the oven – and when it had cooled completely. Both versions were well received, although my wife didn’t like the addition of the shredded cheddar cheese to the mix.
So if you’d like to try our cornbread, here’s the recipe:
- 2 boxes (8 oz each) of Jiffy cornbread mix (or one 15 oz. box of Krusteaz Cornbread mix)
- 2 eggs
- 2 cups cheddar cheese (shredded) (OPTIONAL)
- 2/3rds cup of milk
- 1 stick of butter (1/2 cup)
- Optional — one small, diced onion
- Optional — 1 14 oz bag of frozen broccoli thawed and finely chopped
Bake in traditional oven at 350 degrees for 30-35 minutes or until golden brown on top.
At campsite, 19 briquettes on lid, 10 underneath.
This recipe came from “The Scout’s Dutch Oven Cookbook” by Tim and Christine Connors.