Dutch Oven Corn Casserole
An easy campfire corn casserole that will please your hungry glampers! Or campers. Either way, toss it together and throw it in the fire for a delicious addition to dinner.
Ingredients
- 2 boxes Jiffy brand cornbread mix
- 2 15 oz cans creamed corn
- 2 15 oz cans whole kernel corn drained
- 2 large eggs
- 2 cups grated mixed cheeses taco blend, divided
- ¼ cup butter 1/2 stick, melted or cut into small chunks
Instructions
- Start 23 self-lighting briquettes in the fire pit. Let them go for 20 minutes while you go make the casserole.
- Grease the inside of your dutch oven and the underside of the lid with vegetable oil and set aside.
- In a large bowl mix together all ingredients except for 1/2 cup of the cheese. Stir to combine well and pour into the greased dutch oven. Place the lid on.
- Put 16 of the hot briquettes on the top of the dutch oven. Put remaining 7 in a circle and place the dutch oven over the top of them. Cook for 1 hour, rotating the dutch oven pot AND lid every 15 minutes. A large stick comes in handy for this portion. In the last 15 minutes, add the remaining 1/2 cup of cheese to the top of the casserole and put the lid back on. Remove the lid and the pot from the fire and enjoy.
Notes
Note: Recipe adapted from www.dutchovenuniversity.com
Nutrition
Calories: 271kcalCarbohydrates: 20gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 84mgSodium: 503mgPotassium: 190mgFiber: 1gSugar: 2gVitamin A: 565IUVitamin C: 3mgCalcium: 211mgIron: 1mg
Tried this recipe? I'd love to see what you made!
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Mention @farmgirlgourmet or tag #farmgirlgourmet!