Try this easy recipe for delicious Dutch oven corn bread.
- Four 6 1/2-oz. packages corn bread mix
- One 14-oz. can sweetened condensed milk
- Eight eggs
- One 15-oz. can sweet creamed corn (do not drain)
- Optional: chopped jalapeños, red peppers
Oil 12-inch Dutch oven with vegetable oil.
Mix all ingredients well in the Dutch oven.
Bake with a ring of 12 briquettes under Dutch oven and solid double ring of briquettes on lid among outer edge. Bake about 45 minutes until blade for testing inserted near center comes out clean and top of bread turns golden brown. Cool at least 30 minutes.
Yield: 12 servings
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