(courtesy of Crystal Parrish, founder, Northern Sierra Dutch Oven Group. Serves 6-8)
½ cup butter, melted
2 eggs, beaten
1½ cups milk
1 cup sugar
1 cup cornmeal
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Preheat sealed 10-inch Dutch oven with 14 coals on top and 6 to 10 coals on bottom. When oven is hot, melt butter and transfer to a large bowl. Wipe surface of oven with any residual butter to create a lightly greased surface. Keep oven preheated with coals on lid and bottom.
Whisk butter together with eggs and milk in a large bowl. In separate bowl, sift together all dry ingredients. Make sure dry ingredients are fully combined. Add dry mix, 1 cup at a time, to wet ingredients, and stir until all ingredients are completely combined. Pour batter into Dutch oven and cover. Bake for about 35 minutes or until a knife or toothpick inserted through the center of the cornbread comes out clean. Be sure to rotate the lid ¼ turn in one direction and the oven a ¼ turn in the opposite direction every 15 minutes. This will alleviate any hot spots or burning of the bottom.
Serve with butter and honey, or crumble on top of chili.
