Dutch Oven Cornbread

Step 1

Get the Dutch oven hot. You are aiming for 425 degrees

Step 2

melt butter in Dutch oven.

Step 3

In a large bowl, mix dry ingredients. Stir in the buttermilk. Stir in most of the melted butter, leaving enough to coat the sides of the Dutch oven and pool a little in the bottom. Pour batter into Dutch oven

Step 4

In a large bowl, mix dry ingredients. Stir in the buttermilk. Stir in most of the melted butter, leaving enough to coat the sides of the Dutch oven and pool a little in the bottom. Pour batter into Dutch oven.

Step 5

Use few coals under the oven and more on top. Check at ten minutes. Pay attention for signs of rapid cooking down the edges. If the edges appear to be cooking too rapidly, you are in danger of scorching the bottom - move some coals from beneath the oven to the lid, If renewing coals, add to the top first. Rotate the lid and oven 1/4 turn opposite directions when checking bread at ten and twenty minutes. Cornbread is done when firm, golden and cooked through[; twenty-five minutes or so with a hot oven, but it can be twice that if your heat fails.