Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Sourdough Cornbread

1 1/2 cups sourdough starter 3 eggs; beaten
2 1/4 cups canned milk 6 tsp. butter; melted
2 1/4 cups yellow corn meal 1 tsp. baking soda
3 Tbs. sugar 3/4 tsp. salt

Mix sourdough starter, milk, corn meal, sugar, and eggs; stir well. Add melted butter, soda, and salt; stir until well mixed. Turn mixture into a lightly greased 12" Dutch oven and spread evenly.

Place lid on Dutch oven and bake using 12-14 briquettes bottom and 18-20 briquettes top for 25-30 minutes or until cornbread turns golden brown.

NOTE: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 10 minutes.

Serve hot with honey butter.

Serves: 10-12

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