This is from the original Fannie Farmer cookbook, via The Washington Post’s food section. I suggest combining the dry ingredients and bringing them in a zip-lock bag. The milk and eggs can also be mixed in advanced and brought in a jar or thermos. An interesting variation is to cook bacon in the dutch oven and mix two tablespoons of the fat into the batter instead of butter. Break bacon into pieces and mix it into the batter. Instead of buttering the dutch oven, leave a generous amount of bacon fat in it.
9 to 12 servings.
Ingredients:
- 1 1/2 cups cornmeal
- 2 1/2 cups flour
- 1/2 cup sugar
- 7 teaspoons baking powder
- 3/4 teaspoon salt
- 2 eggs
- 2 cups milk
- 2 tablespoons unsalted butter, melted, plus additional for the pan
Instructions:
Prepare your coals by getting a fire going early. Lightly butter a dutch oven.
In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Set aside.
In a medium bowl, lightly beat the eggs. Add the milk and butter and mix well. Slowly stir the milk mixture into the cornmeal mixture, stirring just until incorporated. Scrape the batter into the dutch oven. Bake the corn bread in the dutch oven until light brown and a tester inserted in the center comes out clean, about 35 minutes.
Photo credit from Homestead & Chill.