This recipe is called The Cheaters Cornbread for one simple reason – it uses a box mix.
Cornbread is one of those things that is fun to cook – but generally isn’t the main focus of your meal. So why make a big fuss about it. Hence the Cheaters Cornbread.
Breads are tricky to cook in the dutch oven. If you have a shorter oven, now is the time to use it. Also if you have a liner, we highly recommend using a dutch oven liner – it just makes cleanup so much easier – but to each their own.
- Cornbread Mixture (16oz box or larger) : 1
- Eggs / Milk / Oil (according to mixture) :
- Preparation: The box recipes generally will call for something like, 1 egg, a few tablespoons of oil and maybe some mix. Prepare the mixture in a side bowl. If you prepare it inside the dutch oven you will end up with a lot of thin burned crusts instead of a fluffy bread.
- Cooking: When cooking breads you have to pay extra attention to your temperature, cook time and rotations. Here is some advice. We advise starting with 8 coals underneath and around 16 on top - this should give you approx a 350 degree cook on a 12 inch oven - but adjust this count depending on your elevation and oven size. If you have a taller oven, you will want to get a few more coals on top to account for the extra air space compared to the shorter ovens.
- Timeframe: The bread will most likely be done in approx 20-25 mins. For this reason we recommend turning the oven 1/4 turn every 5 mins. This helps to ensure an even cook in a shortened timeframe and avoids the hot spots that so often plaque cooking breads.
- Testing: Lastly, when the top is looking good and golden brown, use a knife to poke into the cornbread to ensure that it is cooked all the way through. If we had our choice we would prefer a slight overcook on the outside versus an undercook on the inside.