Geff and Dawn Dawson’s Chuckwagon cooking was featured in the fall 2020 Taste section of KANSAS! Magazine. It’s a recipe that Dawn makes in their chuckwagon and bakes over a wood fire in a camp Dutch oven. But, she did provide directions for making this over-the-top cornbread in the oven, too.
This is what she said about the recipe . . .A perennial favorite for ranch hands and dudes alike, Dawn explains, “There are a lot of takes on cornbread out there but this is ours that is really tasty when baked in a Dutch oven.” She uses eggs from their hen house to make this quick bread.
Fall 2020 issue of KANSAS! Magazine, vol. 76, issue 3 Kansasmag.com The magazine story details the Dawson's cowboy and chuckwagon adventures and also includes their recipe for Chunky Beef Stew. |
Besides cooking, Geff and Dawn entertain, rebuild chuckwagons and so much more. Find out more this multi-talented couple at their website @ 2 Bar D Ranch
Dawson’s Cowboy CorneyBread
2 (8.5 oz.) boxes Jiffy® Cornbread Mix
4 large eggs
1/2 cup (1 stick) melted butter
1 cup sour cream
1 (14.75 oz) can creamed corn
1 (7 oz.) can Mexicorn, drained
1 cup grated sharp Cheddar cheese, or more
1 teaspoon salt
- Line a camp Dutch oven with a Dutch oven liner or aluminum foil. (A camp Dutch oven has legs and a flanged lid.)
- Mix all ingredients together and place in prepared camp Dutch oven. (I added ours to a greased baking dish and baked in the oven as explained in step #3).
- Arrange coals on top and bottom of camp Dutch oven and bake at 350 degrees or until cooked through. Batter may also be added to a greased casserole dish (about 13” x 9” capacity) and baked in the oven at the same temperature and about 40 to 50 minutes or until a toothpick inserted in the center comes out clean.
One of Geff and Dawn's wagons - find out more at their website @ 2 Bar D Ranch |
Recipe without photos . . .
Dawson’s Cowboy CorneyBread
2 (8.5 oz.) boxes Jiffy® Cornbread Mix
4 large eggs
1/2 cup (1 stick) melted butter
1 cup sour cream
1 (14.75 oz) can creamed corn
1 (7 oz.) can Mexicorn, drained
1 cup grated sharp Cheddar cheese, or more
1 teaspoon salt
- Line a camp Dutch oven with a Dutch oven liner or aluminum foil. (A camp Dutch oven has legs and a flanged lid.)
- Mix all ingredients together and place in prepared camp Dutch oven.
- Arrange coals on top and bottom of camp Dutch oven and bake at 350 degrees or until cooked through. Batter may also be added to a greased casserole dish (about 13” x 9” capacity) and baked in the oven at the same temperature and about 40 to 50 minutes or until a toothpick inserted in the center comes out clean.
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