If you're looking for a nice side dish to bring to your next dutch oven gathering or Thanksgiving dinner, this spoon bread/corn casserole from Kraft is easy and very filling. In my 10 inch dutch oven, it baked with 10 coals in a ring around the bottom of the oven, 14 placed around the edge of the lid and 6 briquettes spaced evenly in the center. After 35 minutes, or when the middle was firm to the touch, I sprinkled on the topping and let it bake for 10 minutes more. It has all the elements of a great campfire recipe, can be mixed in one bowl, is easy enough for the beginning dutch oven cook to master and best of all, it's smothered in cheese and bacon.
Bacon Cheddar Corn Pudding
2 eggs, beaten
1 15 oz can cream-style corn
1 11 oz can corn with red and green bell peppers, drained
1 8.5 oz package corn muffin mix (Jiffy sized)
1/2 cup ranch dressing
1 8 oz. package shredded Cheddar cheese, divided
4 green onions, sliced
4 slices cooked bacon, crumbled
Lightly oil or spray 10 inch dutch oven.
Mix first 5 ingredients until well blended; stir in 1/2 cup cheese.
Pour into prepared dutch oven.
Bake at 375 degrees for 35-40 minutes or until center is firm to the touch.
Meanwhile, combine remaining cheese, onions and bacon.
Top casserole with cheese mixture, bake 10 minutes more or until lightly browned.
Makes 8-10 servings as a side dish.
|Pour batter into prepared 10 inch dutch oven|
to the touch in center
10 minutes more or until melted and lightly brown