Cornbread ( 1830’s) Kitchen / Campfire Recipe

  • 3 c.  stone ground corn meal
  • 1 1/2    c.  white flour
  • 1 T. sugar
  • 2 t. baking soda
  • 1/2 t.  salt
  • 2 1/2 T. molasses  or  21/2  T. honey  or 11/4  T. of each 
  • 4 eggs
  • 3 c.  buttermilk
  • 3 T. lard
  • 3  T. veg. oil

While preheating 12 inch cast iron dutch oven to 375 degree (use oven thermometer inside Dutch Oven , remove thermometer before adding batter to oven)
Combine dry ingredients.  Add molasses, oil and buttermilk to beaten eggs.  Add to dry ingredients and mix to combine.
Melt (pig fat) lard in preheated Dutch Oven, add ingredients to dutch oven.  Cover and bake for 30 minutes or until inserted knife comes out clean.

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