Mom's Old-fashion Corn Bread Recipe

Recipes that work best for teardroppers

Mom's Old-fashion Corn Bread Recipe

Postby SafariBear » Thu Sep 29, 2005 6:52 am

Hot, fresh-baked corn bread is a favorite around our campsite! It goes with just about anything ... and it is especially good with soups, stews, and chilli.

This recipe is for a 10-inch Dutch oven, but if you use an 8-inch size, cut the recipe in half.

Mix together 1 cup of plain (not self-rising) corn meal (NOT corn bread mix), 1 cup of self-rising flour, 2 teaspoons of baking powder, 2 teaspoons of baking soda, a dash of salt, 2 to 3 tablespoons of sugar (this will make it golden brown, so don't use a sugar substitute), 1/4 cup of cooking oil, 1 or 2 eggs, and 1 to 1 1/4 cups of milk. Pour into a well oiled Dutch oven, and bake at 425 degrees for 25 to 30 minutes (20 to 25 minutes for the 8-inch size) or until golden brown. This will make about 8 servings (6 servings in the 8-inch size).

Note: to get 425 degrees in a 10-inch Dutch oven, use 24 charcoal briquettes (13 on top and 11 under the bottom). For the 8-inch size, use 20 briquettes (11 on top and 9 under the bottom).
SafariBear
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