Dutch Oven Southern-Style Cornbread

Stack of cornbread on blue plate with black skillet in backgroun

This recipe comes from Matt Pelton’s new Dutch oven cookbook The Cast Iron Gourmet.Thank you Matt for thisdeliciousrecipe!

1 cup white cornmeal

2 cups buttermilk

1 3/4 cups white flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cream of tartar

1 tsp. salt

1/3 cup white sugar

1/3 cup brown sugar

3 large eggs

2 Tbsp. honey

1/2 stick butter, melted

2 cups fresh or frozen corn kernels(do not use canned corn)

1/2 lb. cooked bacon, chopped(optional)

2 Tbsp. bacon grease or vegetableoil to grease the Dutchoven

Mix all the ingredients together and pour into a warmDutch oven greased with the bacon grease. (For anextra fluffy cornbread, soak the cornmeal in the buttermilkthe night before and then mix everything else together.)

Bake for 40″“50 minutes or until you can insert a knife in thecenter and have it come out clean.

At home: Place the Dutch in a 350-degree oven. Do not use the lid.

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Go way beyond 7UP cobblers and cowboy potatoes and wow your friends and family with gourmet Dutch oven meals. Learn to make delicacies like the award-winning Hibachi Surf and Turf, Pork Asian Wellingtons, and Strawberry Rhubarb Pie. This how-to guide will take you through the steps of buying your Dutch oven to the first bite of your own mouth-watering meal!