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Cornbread from Brown Eyed Baker for Camp Dutch Oven

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Directions

#1 Do-Ahead: In a zip-lock, add flour, cornmeal, baking powder, baking soda and salt until combined; set aside.

#2 Do-Ahead: In a food processor, process thawed corn kernels and eggs just until combined, about 5 seconds. Corn should have lumps. Pour in pint Ball jar. Add buttermilk and sugar. Shake and set aside.

#3 Do-Ahead: Put butter in half-pint jar or deli tub. To be melted later.

When ready to cook, preheat dutch oven to 400. Think about having a precut parchment round for bottom of DO and maybe some folded criss-cross parchment for lifting. Also consider a cake pan that fits.

While DO is heating: Melt buter. Dump dry stuff in bowl. Using a rubber spatula, make a well in the center then pour in wet ingredients. Fold, giving the mixture only a few turns to barely combine; add the melted butter and continue folding until the dry ingredients are just moistened (do not overmix!)

Pour the batter into the DO and smooth the surface with a rubber spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Take off coals just before finished. Cool until warm, about 10 minutes longer. Lift out and cut into pieces. Or cut in DO with non-metal knife.

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