Dutch Oven Buttermilk Cornbread

1. 1

   In a large bowl, mix the dry ingredients together, and then add the creamed corn, buttermilk, and eggs, and mix thoroughly.

2. 2

   Position a 10-inch or 12-inch Dutch oven over where the fire on your grill will be, and then arrange 15 charcoal briquettes around the bottom.

3. 3

   Heat the Dutch oven over the fire.

4. 4

   Melt the lard in the Dutch oven, and then add the batter.

5. 5

   The lard will rise up the edges and spill onto the top of the batter.

6. 6

   Cover the Dutch oven and place 10 coals on the lid.

7. 7

   Cook for about 30 minutes, or until the bread is brown and firm.

8. 8

   If using a cast iron skillet in the oven instead, preheat oven to 425 degrees F. Place the skillet in the oven, melt the lard, and then add the batter.

9. 9

   Do not cover.

10. 10

    Bake for 25 to

11. 11

    30 minutes.

12. 12

    Let cool for 5 to 10 minutes before cutting.

13. 13

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.