Creamed Corn Cornbread

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READY IN: 50mins
SERVES: 6-8
YIELD: 9 squares
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the dutch oven in the fire pit by placing embers around and on top. If using an oven preheat to 425 degrees. Butter an 8x8 or 9 inch baking dish.
  • Combine the dry ingredents and stir with a fork to airate. Set the bowl aside.
  • Whisk together the milk, sour cream, egg, melted butter and syrup. Stir in the corn
  • Fold the wet ingredents into the dry until well combined. Do not try to get out all the lumps, you will make the dough tough.
  • Turn into the prepared pan and place into the dutch oven. If you are using a home oven place on the middle rack for 30 minutes.
  • Carefully add embers around and on top of the oven and bake at least 30 minutes.
  • Take the oven from the fire pit and check for doneness with a straw or toothpick. Be careful not to get embers inside when you lift lid.
  • Remove from oven and let cool before serving.
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