Dawson’s Cowboy CorneyBread as featured in fall 2020 edition of KANSAS! Magazine

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

1. Line a camp Dutch oven with a Dutch oven liner or aluminum foil. (A camp Dutch oven has legs and a flanged lid.)
2. 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).
   
   
   
   
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

1. Line a camp Dutch oven with a Dutch oven liner or aluminum foil. (A camp Dutch oven has legs and a flanged lid.)
2. Mix all ingredients together and place in prepared camp Dutch oven.
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.