How to Bake Cornbread in a Dutch Oven with Wood Coals

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Prepare a 10-inch Dutch oven by greasing the bottom and sides with bacon grease.

Do not preheat the Dutch oven as it will already be warm from the coals.

Pour the cornbread mix into the greased Dutch oven.

Set the Dutch oven on a tall trivet above the coals to avoid burning.

Place coals around the outside edge of the Dutch oven and on top of the lid.

Check the heat by using the 5-second rule; if you can hold your hand over the coals for more than 5 seconds, it's not hot enough.

After 3-4 minutes, check for bubbling and steam coming from the cornbread.

After 8-10 minutes, check for separation on the edges and sponginess in the middle.

If the cornbread is not done, remove it from the heat to allow the top to catch up with the bottom.

After about 12 minutes, check the heat again and ensure it is still cooking.

Look for the cornbread to pull away from the edges of the Dutch oven, indicating it's nearly done.

Brown the top of the cornbread by adding more heat on top if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens