Best Ever Cornbread (Dutch Oven)

 I've made this cornbread while out camping at the desert.  It was AMAZING - moist and perfect!

1 cup butter, melted

4 eggs, beaten

3 cups milk

2 cups sugar

2 cups cornmeal

3 cups all-purpose flour

4 tsp. baking powder

1 tsp. salt

 In a large bowl, mix together butter, eggs and milk.  In a separate bowl, sift together dry ingredients.  Stir dry ingredients into wet ingredients 1 cup at a time until well blended.  Spoon cornbread mixture into a lightly greased 12" dutch oven and spread evenly.

Cover oven and bake using 8 - 10 briquettes on bottom and 14 - 16 briquettes on top for 45 minutes or until cornbread turns golden brown and cooks through.

NOTE:  For even browning, turn the oven and lid a 1/4 turn in opposite directions every 10 minutes during baking.

Serve warm with honey butter.

From the kitchen of Byron Bills (c) 2003.

Photo credits:  www.mctama.org.