SouthEast Camper

Archive for the ‘Dutch Oven’ Category


A well-seasoned cast-iron skillet or Dutch oven is a must for golden brown crust, while hot turn the cornbread onto a plate, leave it bottom side up to preserve its crunchy texture.

1 cup Yellow Cornmeal
1/2 cup All-Purpose Flour
1 tbsp Baking Powder
1/2 tsp Salt
1 tsp Sugar (optional)
1 cup Buttermilk
1/4 cup Bacon Drippings, Corn Oil or Melted Butter
2 Large Eggs

Grease a 10 inch Dutch oven and set on 4 or 5 charcoals and ring lid all the way around with charcoals to preheat. Combine the dry ingredients in a bowl. Combine wet ingredients, stirring well; add to wet ingredients to dry ingredients stirring just until moistened. Pour into hot Dutch and put on preheated lid. Rotate 45º on coals to even out the hot spots on the bottom. Bake 20 to 25 minutes or until golden brown or use the smell test. Remove from Dutch oven and serve.

Or

Grease a 10 inch cast-iron skillet and put in oven while it preheats to 400º. Combine the dry ingredients in a bowl. Combine wet ingredients, stirring well; add to wet ingredients to dry ingredients stirring just until moistened. Pour into hot skillet. Bake at 400° for 20 to 25 minutes or until golden brown. Remove from skillet and serve.

If it’s not cooked in a cast iron skillet it’s not Southern. I have a cast iron skillet dedicated to nothing but Cornbread.




My dad would make this on our weekend camping trips. We called it “Potluck Stew” as it was different every time we had it.

2 lb Beef, cubed (stew meat)
1/4 cup flour
3 pkg Gravy Mix (Beef or Mushroom)
6 Medium Potatoes, cubed
5-6 Carrots, sliced 1/2″ long
2-3 Celery Stalks, sliced 1/2″ long
2 Medium Onions, cut chunky
2 Bell Peppers, cut chunky
1/4 cup Vegetable Oil
1 Bay Leaf
1/4″ tsp Dried Parsley
Salt & Pepper (to taste)
Water
1 pkg Biscuits

Toss the meat in flour to cover. Heat oil in a 12” Dutch oven, add onions, peppers and meat. Cook until meat is browned. Add remaining ingredients, except gravy mix. Mix gravy mix with water per the directions and pour over meat and vegetables. Add more water to almost cover everything, if needed. Lay biscuits out over the stew. Cover and cook until celery and carrots are fork tender.

This dish is very versatile, leave off the biscuits and add spuds, peas, beans or what ever you have in the cooler or fridge. The biscuits can be bake in another Dutch oven, got to have bread for sopping up all the gravy.

Serves about 6 – 8




3 ½ – 4 lb Beef or Pork Roast
4 Carrots
2 stalks of Celery
6 small Redskin Potatoes
6 small onions
6 cloves Garlic
1 Bay Leaf
1/2 tsp Oregano
1/2 tsp Thyme
Salt & Pepper, to taste
1 Beer

Use a 12” Dutch oven with a rack for the bottom. Place bay leaf in bottom of oven and pour enough beer in to just cover the bottom, drink remaining beer. Use a knife to cut narrow slits into roast and push whole cloves of garlic into slits. Place roast on rack inside oven. Sprinkle herbs and spices evenly over roast. Cut carrots and celery into 2 to 3 inch long pieces. If using large potatoes and onions, cut into equal size pieces. Arrange carrots, potatoes, and onions around the roast. Bake roast for about 1 1/2 hours, checking liquid after first hour. The cooking time can vary depending on the size of the roast, so use the smell test.

Other things that can be inserted into the roast are green onions, fresh cayenne peppers, sprigs of rosemary, etc. Push whatever you want into the slits and then trim off with scissors.

This dish requires a little prep time, but after that it is easy and almost effortless.




1 pound Ground Beef
2 pound Ground Sausage
1 small Onion (chopped)
1 clove Garlic (minced or 2 tablespoons powder)
1 10 ounce can Diced Tomatoes
2 10 can Enchilada Sauce
1 Green Pepper (chopped)
1 16 ounce can Whole Kernel Corn
1 4 ounce can chopped Black Olives (optional)
1 4 ounce can chopped Jalapenos (hot) or Green Chilies (mild)
3 tablespoons Chili Powder
1 teaspoon Black Pepper

In a 10” Dutch oven cook ground beef, sausage, onion, and garlic until meat is brown and onion is tender. Break beef mixture into desired consistency while cooking i.e., fine or chunky and drain. Stir in tomatoes, corn and remaining ingredients and heat to a boil. Add ground beef to sauce.

1 cup Cornmeal
1 cup Milk
2 Eggs (beaten)
1 cup Cheddar Cheese
1 cup Mozzarella Cheese

While sauce is heating mix the beaten eggs, milk, and corn meal until smooth, but do not over beat. Spoon the corn meal mixture evenly over meat sauce. Sprinkle the cheese on top and bake 30 to 45 minutes or until cheese is golden brown. Allow to cool 15 minutes before serving.

Warm the second can of enchilada sauce in an 8” Dutch oven. Spoon over individual portions of Tamale Pie, or better still a dash of hot sauce! Serve with Spanish rice and refried beans to round out this meal.