Dutch Oven Cornbread
Cornbread in Dutch oven is a delicious twist on a classic Southern staple. Baking cornbread in Dutch oven results in a crispy, golden crust, and soft, moist interior that takes this tasty side over the top.
Ingredients
- 1 8.5- ounce box Jiffy Corn Mu n Mix
- 1 15- ounce can whole kernel corn drained
- 1 4.75- ounce can or a heaping 1/2 cup creamed corn
- 1/2 cup diced yellow onion
- ¾ cup diced red bell pepper
- 1 1/2 cups chopped chorizo or spicy sausage cooked (about 7 ounces)
- 1 cup sour cream
- 1 large egg beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded pepper jack or cheddar cheese
Instructions
- Preheat your oven to 350°F. Lightly grease an 8x11-inch baking pan or a 10-inch cast iron Dutch oven to prevent sticking.
- In a large mixing bowl, combine the cornbread mix, whole-kernel corn, and creamed corn until well blended.
- Stir in the diced onion, bell pepper, and cooked sausage until evenly distributed throughout the cornbread batter. Then slowly incorporate the sour cream, egg, salt, and pepper.
- Pour half the flavorful cornbread batter into the prepared pan or preheated Dutch oven. Top with an even layer of shredded cheddar cheese before pouring over the remaining batter to cover the cheese layer completely.
- Bake for 50-60 minutes until the cornbread in Dutch oven springs back lightly when touched and has a nice golden brown edge. Be careful not to overbake or the cornbread will dry out.
- Allow the cornbread in Dutch oven to cool for a few minutes before slicing and serving warm.