Despite living close to South Pittsburg, TN where Lodge cookware is manufactured and the National Cornbread Festival occurs every year, I have had some very dry and fairly tasteless cornbread over the years…some from my own kitchen.
While preparing to go camping this summer, I think I have finally found an easy recipe that delivers the rather elusive moist, tender, and delicious cornbread my family loves. I discovered a recipe in The Scout’s Outdoor Cookbook for a dutch oven cornbread. Although I made some adjustment to the recipe (including eliminating the need for several bags of a cornbread/muffin mix), the results have been consistently very good.
Ironically, I have not made the cornbread in our outdoor dutch oven. I have successfully made it in my
Lodge Enameled Cast Iron Dutch Oven, a
Lodge Logic12-Inch Pre-Seasoned Skillet, and regular muffin tins. Thus, no special equipment is needed.