Reese’s Dutch Oven Jalapeño Corn Bread

This is his favorite recipe. He loves to cook this up when we camp.

1 cup yellow corn meal 1 14.75 oz. cream style corn
1 cup white corn meal 1 14. 75 oz. whole kernel corn
4 tspns. baking powder 2 large onions, chopped
½ tspn. baking soda 2 cloves garlic, chopped
2 tspns. salt 2 lbs. deer sausage, diced
2 cups buttermilk* 1 cup Mexican Style grated cheese
4 eggs 2 lg. fresh or pickled jalapeno peppers, diced

Heat ¼ bag of bar-b-que briquettes in an Old Smoky pit. Combine dry ingredients in a medium sized mixing bowl. Add buttermilk and eggs; mix until blended. Add corn, onions, garlic, sausage, cheese and pepper s. Blend just until mixed. Line a heavy cast iron Dutch oven with heavy-duty foil. Pour the cornbread mixture in the foil-lined oven and cover. Place the oven on top of coals in the pit and place hot coals on top of the Dutch oven. Cook about 40 to 50 minutes in the hot coals. Carefully lift off cover, cut into wedges and serve.

*I never keep buttermilk around, instead I keep Saco Cultured Buttermilk Blend in my fridge and use it when a recipe calls for buttermilk. It can be found in the canned milk section of the grocery.

**When planning a camping trip, I combine all the dry ingredients in a container and bring along the dry ingredients and eggs and mix together at the camp.

***Make it easy on yourself if you’re not camping, and use a 13×9 inch greased pan and cook in the oven instead of over the coals.

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