Cornbread (Dutch Oven)

Other

Yellow Cornmeal 0.75 cup(s)

All-Purpose Flour, plus extra for rolling 1.25 cup(s)

Gluten-Free Flour 1.25 cup(s)

Sugar 2.0 tablespoon(s)

Salt 0.5 teaspoon(s)

Baking Powder 1.25 teaspoon(s)

Baking Soda 0.5 teaspoon(s)

Milk Powder 0.5 cup(s)

Vegan Butter 0.5 cup(s)

Whole Egg Powder 2.0 tablespoon(s)

Vegan Egg Replacer 2.0 tablespoon(s)

Butter 2.0 tablespoon(s)

Olive oil 2.0 tablespoon(s)

Water (For Egg Mixture) 0.25 cup(s)

Water (For Milk) 1.0 cup(s)

Eggs Wheat / Gluten Dairy Soy

Combine all dry ingredients in a large bowl.

Rehydrate egg powder in the listed water until smooth.

Mix milk powder with the listed water. Add rehydrated egg and butter powder. Stir until combined.

Add wet ingredients to dry ingredients and stir until just combined. Batter should be slightly lumpy — do not overmix.

Pour batter into a greased Dutch oven.

Cover and bake with coals on top and bottom for 20–25 minutes, until golden and a knife inserted in the center comes out clean.

Serve warm alongside chili, stew, or soup.