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.
Servings: 8 Servings
Calories: 271kcal
Ingredients
- 2 boxes Jiffy brand cornbread mix
- 30 oz creamed corn from 2 cans
- 30 oz whole kernel corn from 2 cans, drained
- 2 large eggs
- 2 cups shredded cheddar cheese taco blend, divided
- ¼ cup unsalted 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: 271kcal | Carbohydrates: 20g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 503mg | Potassium: 190mg | Fiber: 1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 3mg | Calcium: 211mg | Iron: 1mg
