Dawsons’ Cowboy Corn(ey)bread

Ingredients

• 2 (8.5-ounce) boxes Jiffy Cornbread Mix
• 4 large eggs
• 1/2 cup (1 stick) melted butter
• 1 cup sour cream
• 1 (14.75-ounce) can creamed corn
• 1 (7-ounce) can Mexicorn, drained
• 1 cup grated sharp Cheddar cheese, or more
• 1 teaspoon salt

Directions

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 on the campfire until cooked through. The batter may also be added to a greased 13x9-inch casserole dish and baked in the oven at 350 degrees for about 40 to 50 minutes or until a toothpick inserted in the center comes out clean.

Recipe featured in Taste of Kansas: Chuckwagon Cooking