Pecan Cornbread - Just Dutch Oven Recipes

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Pecan Cornbread

Bake in a 10 inch Dutch Oven

1/4 cup vegetable shortening
2 cups all purpose flour
1 1/2 cups yellow cornmeal
1 tsp. Cumin seed
2 tsp. Baking powder
1/2 tsp. Salt
1 1/3 cup chopped pecans
1 tsp. Cajun seasoning
2 cups milk
2 large eggs
4 Tbsp. Brown sugar

Put shortening in 10 inch Dutch oven and set on coals to preheat. In large mixing bowl mix all dry ingredients except brown sugar. Wisk milk, eggs, and brown sugar until milk and eggs are blended and brown sugar is dissolved. Remove Dutch oven from coals, tilt oven to coat inside with liquid shortening. Mix milk mixture with dry ingredients until blended. Add remaining shortening from Dutch oven and mix well. Pour batter in Dutch oven and bake 400 degree F for 30 minutes. Remove lid, stick test for done with wooden stick. When done remove oven from bottom heat. Drizzle top of cornbread with honey. Let sit 10 to 15 minutes, serve with butter.