Breakfast Cornbread Dutch Oven Recipe
Required:
dutch oven
Ingredients:
1/4 C sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp nutmeg
powdered milk for 4 cups
1/2 C cornmeal
1/2 C raisins
2 Tbs oil
2 eggs
1/2 cup pancake syrup
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp nutmeg
powdered milk for 4 cups
1/2 C cornmeal
1/2 C raisins
2 Tbs oil
2 eggs
1/2 cup pancake syrup
Instructions:
In a zip-loc bag, combine sugar, cinnamon, ginger, salt, and nutmeg.
Warm 4 cups water in a pot. Pour in powdered milk and heat to steaming.
Pour in cornmeal and reduce heat to simmering.
Stir until thick, about 10 minutes or so.
Remove from heat.
Beat eggs and oil in a cup and stir into cornmeal.
Stir in sugar mixture, raisins, and syrup.
Pour into well-oiled dutch oven.
Cook for about 40 minutes at about 350 degrees - coals covering the lid and about half that many under the oven.
If a toothpick stuck in the center comes out clean, it's ready.
Makes about 8 servings.
Warm 4 cups water in a pot. Pour in powdered milk and heat to steaming.
Pour in cornmeal and reduce heat to simmering.
Stir until thick, about 10 minutes or so.
Remove from heat.
Beat eggs and oil in a cup and stir into cornmeal.
Stir in sugar mixture, raisins, and syrup.
Pour into well-oiled dutch oven.
Cook for about 40 minutes at about 350 degrees - coals covering the lid and about half that many under the oven.
If a toothpick stuck in the center comes out clean, it's ready.
Makes about 8 servings.
All recipes use a 12-inch dutch oven, unless specified.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Breakfast Cornbread!
Send a photo of your meal to so I can add it here.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Breakfast Cornbread!
Send a photo of your meal to so I can add it here.
Get 66 favorite recipes in my new dutch oven cookbook.
Comments:
Apr 07, 2016 - Pat
This recipe is off.. I unfortunately didn't think about it
before trying to make it, but there is no way that you need 4
cups of milk with only 1/2 cup of corn meal.
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