Laura’s Spicy Cornbread (gluten free)
14 inch Dutch oven
6 cups cornmeal
1 ½ teaspoon salt
3 Tbl. Sugar
1 ½ teaspoon baking soda
1 cup oil
2 ¼ cup buttermilk or milk
3 cans cream-style corn
2 cans chopped green chili peppers (4oz.)
1 can jalapenos (4oz.)
3 cups shredded cheddar cheese
Preheat oven lid. (Ring of coals with 2 coal son each side of handle.)
Mix cornmeal, salt, sugar and soda.
Beat oil, eggs and milk, and then add to dry ingredients.
Add corn and drained peppers.
Pour half of mixture into greased 14-inch Dutch oven.
Put half of grated cheese over batter.
Spoon remaining batter into Dutch oven and top with remaining cheese.
Bake at 450degrees for 25 minutes or until golden brown and knife comes out clean.
10 coals/under 30 coals/top