Dutch Oven Buttermilk Cornbread

The Dutch Oven Buttermilk Cornbread recipe is one of the best skillet cornbread recipes. The Dutch Oven Buttermilk Cornbread recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.

Prepare time: 15 min

Cook time: 35 min

Servings: 8

Ingredients: 8

– 2 cups cornmeal

– 1 1/2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1 teaspoon salt

– 1 (12-ounce) can creamed corn

– 1 cup buttermilk

– 2 eggs

– 2 tablespoons lard

Steps: 4

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

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. Heat the Dutch oven over the fire.

3. Melt the lard in the Dutch oven, and then add the batter. The lard will rise up the edges and spill onto the top of the batter. Cover the Dutch oven and place 10 coals on the lid. Cook for about 30 minutes, or until the bread is brown and firm.

4. 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. Do not cover. Bake for 25 to

30 minutes. Let cool for 5 to 10 minutes before cutting. Serve warm.

Roasted Bacon and Tomato Soup Recipe

Dutch ovens are a fabulous tool for cooking, whether you’re cooking in your home kitchen or sitting by the campfire! The Roasted Tomato Bacon Soup recipe is everything you love about tomato soup…and more – a fabulous simple soup! It requires a very simple list of ingredients.

Prepare time: 10 min

Cook time: 15 min

Servings: 4

Ingredients: 8

– 2 lbs. Roma tomatoes, halved lengthwise

– 1-2 Tbsp. vegetable or canola oil

– 6 strips bacon, chopped

– 1 small white onion

– 4 cloves garlic, minced

– 1.5 cups chicken or vegetable stock

– 1 Tbsp. smoked paprika

– 2/3 cup heavy cream

Steps: 4

1. Preheat oven to 400 degrees F. Cover a baking sheet with aluminum foil or parchment, and lay out tomatoes so that they are in a single layer. Drizzle or mist with 1-2 tablespoons of vegetable or canola oil, and then sprinkle generously with salt and black pepper. Roast until tomatoes are tender, about an hour.

2. Heat a large stockpot over medium-high heat. Add the bacon and cook, stirring occasionally, until crispy (about 8-10 minutes). Transfer to a heat-proof bowl and set aside, reserving about 2 tablespoons of the fat in the stockpot.

3. Add onion and saute for about 5 minutes until the onion is soft and translucent. Add the garlic and cook for an additional minute. Then add the chicken or vegetable stock, bay leaf, smoked paprika, roasted tomatoes and cooked bacon and bring to a boil. Reduce heat to medium-low, and simmer for 15-20 minutes to slightly reduce.

4. If desired, use an immersion blender to puree the soup. Or transfer the soup in small batches into a blender and puree until smooth. Transfer the soup back to the stockpot and stir in the heavy cream. Remove from the heat and serve immediately.

How To Cook Beef Stew Dutch Oven

The Beef Stew Dutch Oven Recipe is very simple and easily to cook. The Dutch oven’sability to cook on the stovetop and in the oven makes it very versatile and lends itself to one-dish meals, which are especially helpful when camping or when you simply don’t want to wash lots of pots and pans!

Prepare time: 10 min

Cook time: 20 min

Servings: 1

Ingredients: 5

– 1/2 cup water

– 1/4lb beef cubes

– 1 carrot

– 1 potato

– 1/4 onion

Steps:

1. Pour 1/2 cup of water into Dutch oven.

2. Heat to 350 degrees for Frying.

3. Add beef cubes and cook covered for 20 minutes, stirring every few minutes.

4. Add rest of water and heat to boiling.

5. Cut carrots, potatoes, and onion into cubes and add to beef.

6. Add salt and pepper.

7. Cook for 20 minutes or until potatoes are soft.

Pineapple Chicken Dutch Oven Recipe

The Pineapple Chicken Dutch Oven dish is a simple and delicious dish to make with just a Dutch oven. A Dutch oven, also called a “heavy casserole” or “camp oven,” is a heavy-duty cooking pot that is perfect for many healthy recipes and one-pot meals.

Prepare time: 20 min
Cook time: 60 min
Servings: 1

Ingredients: 10
– 1/4 cup flour
– 2/3 cup light molasses
– 1 tsp salt
– 1/4 tsp pepper
– 6 chicken breasts
– 1 Tbsp prepared mustard
– 2 Tbsp oil
– 1 Tbsp cider vinegar
– 1 8oz. can sliced pineapple
– 1 16oz. can sweet potatoes, drained rice or noodles

Steps: 13
1. Heat Dutch oven to 350 degrees for Frying.
2. Heat oil.
3. Combine flour, salt and pepper in plastic bag.
4. Slice chicken breasts into strips.
5. Coat chicken breasts in flour mixture.
6. Brown in hot oil.
7. Drain pineapple, pouring juice into mixing bowl.
8. Mix pineapple juice, molasses, mustard, and vinegar.
9. Place chicken and potatoes in Dutch oven.
10. Brush with half of the sauce.
11. Cover and Bake for 30 minutes.
12. Top with pineapple, brush with remaining sauce, Bake 30 minutes more.
13. While baking last 30 minutes, prepare rice or noodles so they are ready at the same time.

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