Homebake Dutch Oven Berry Cornbread

Dutch Oven Berry Cornbread

Posted in : bake, baking, berry, blueberry, bread, breakfast, cake, cheap, dessert, easy, foraging, raspberry, recipe, snack, snacks, summer, sweets on by : Jeanette Rueb Tags: , , , , , , , , , , , , , , ,

Hello, readers! Long time no recipe, and for that, I apologize. This summer came at me like a tsunami, and I’ve been trying to keep afloat. I’ve been learning how to beekeep, living in a house without air conditioning, dealing with family matters, and, most relevantly, learning how to forage from the abundance of plants that grow in my local area, and this is the first recipe I’ve thrown together that’s not tea or “I wonder what this leaf tastes like.” It’s pretty straightforward, you can obviously use store-bought berries (I’m not going to demand you go spelunking in brambles in 100-degree heat like I did), and if you have a personal cornbread recipe you prefer, feel free to sub it in. This recipe doesn’t have much inherent sweetness to it because I drizzle honey on top, but feel free to add about 1/4 cup into the batter before baking (I recommend clover honey if you have options).

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2 tbsp Butter
2 boxes Jiffy classic cornbread mix
2 Eggs
2/3 cup Milk
2 heaping tbsp Orange zest
1-1 1/2 cups Berries (go for small, juicy berries like raspberries or blueberries as opposed to something like store-bought blackberries, which are large and dense)
2 tbsp Sugar
~1/4 cup Clover honey

Preheat your oven to 400 degrees F. Once the oven is preheated, place your butter in a cast-iron skillet or dutch oven and set it in the oven to melt the butter.

In a medium bowl, combine the cornbread mix, eggs, milk, and orange zest (and honey if you want it incorporated and not drizzled on top when served). Work the majority of the lumps out of the batter and gently fold in the berries. Pour the batter into the skillet of melted butter and bake, uncovered, for 20-30 minutes. When it’s done, the bread should be fragrant, just golden around the edges, and the middle should be set with a little wiggle to it.

Sprinkle sugar over the top of the baked bread and cover to cool. Gently turn the cooled bread out onto a cutting board. If you didn’t add your honey into the bread when mixing, drizzle it over the cake, either as you slice it or all in one go. Serve warm, and enjoy (with vanilla ice cream!). Store in a sealed container or freeze for a whenever snack!

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