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Title: Sausage Balls Categories: Camping, Dutch Oven, Appetizers Yield: 8 Servings 1 lb Jimmy Dean* sausage 1 lb cheddar cheese - grated 3 c Bisquick* In a large bowl mix all ingredients together with your hands. When thoroughly mixed form into walnut sized balls. Bake in a Dutch oven for 10 - 15 minutes or until done. The uncooked sausage balls can be made ahead and frozen. Title: Dutch Oven Pizza Categories: Camping, Dutch Oven, Appetizers Yield: 8 Servings 1 Canned biscuits 1 Prepared pizza or spaghetti sauce Pizza fixings - pepperoni, sausage, mushrooms, etc Grated mozzarella cheese Pam* spray Line Dutch oven with foil making sure there are no air pockets. Spray with Pam* Make a pizza crust by pressing biscuits onto the bottom of the Dutch oven. Spoon sauce over crust and top with desired fixings and cheese, Bake in Dutch oven for 10 - 15 minutes or until done. Check often to prevent burning Title: Tortilla Pizza Categories: Camping, Dutch Oven, Appetizers Yield: 8 Servings Large flour tortillas Prepared pizza or spaghetti sauce Pizza fixing's Grated mozzarella cheese Pam spray Line Dutch oven with foil and spray with Pam. Place large flour tortilla in oven and spoon on sauce. Top with desired fixing's and cheese. Bake in Dutch oven for 5 - 10 minutes or until cheese is completely melted and sauce is bubbling. Title: Dutch Oven Pot Roast Categories: Camping, Dutch Oven, Main Meal Yield: 8 Servings 3 to 4 lb rump or pot roast 3 md potatoes, peeled, quartered 3 md carrots , peeled and cut into 11/2" pieces. 2 md onions, quartered 1/2 c beef broth or water salt and pepper taste Braise roast until brown on all sides in a small amount of oil. Add vegetables, broth, and seasonings. Cover and cook over medium heat for 3 to 5 hours or until meat reaches desired level of doneness. Options- Add package of dried onion soup, green peppers, 1 clove minced garlic, Worcestershire sauce, or additional seasonings for a personal taste. Title: Onion Soup Swiss Steak Categories: Camping, Dutch Oven, Main Meal Yield: 8 Servings 2 lb tenderized round steak 2 pk onion soup mix 2 pk onion soup mix Flour 2 cans (10 oz.) tomatoes Salt and pepper to taste Cut steak into serving size pieces. Lightly coat with flour and braise in a small amount of oil. Season with salt and pepper. Sprinkle soup mix over meat and add tomatoes. Cover and cook over low to medium heat for 2 to 3 hours or until meat is tender. Title: Salisbury Steak Categories: Camping, Dutch Oven, Main Meal Yield: 8 Servings 2 lb ground beef 1 ts salt 2 eggs 2 cn (10 oz.) beef broth 4 tb cornstarch 2/3 c bread crumbs 1/2 ts pepper 2 md onions, sliced 1/4 c water 2 cn (4 oz.) mushrooms, drained Mix ground beef, bread crumbs, salt, pepper, and eggs. Form into 8 patties, about 3/4" thick. Cook patties over medium heat, turning frequently, until browned, about 10 minutes, Add onions, mushrooms, and broth. Heat until boiling. Cover, reduce heat, and simmer until beef is done, about 10 minutes. Title: Corned Beef and Cabbage Categories: Camping, Dutch Oven, Main Meal Yield: 8 Servings 2 lb boneless corned beef brisket 1 sm head cabbage, washed and quartered 1 sm onion, quartered 1 clove minced garlic Place brisket in Dutch oven and add cold water to just cover. Add onion and garlic Heat to boiling. Cover, reduce heat, and simmer until meat is tender, about 2 hours. Remove beef and wrap in foil to keep warm. Skim fat from broth. Add cabbage, heat to boiling. Reduce heat and simmer unit done, about 15 to 20 minutes, Title: Meat Loaf Categories: Camping, Dutch Oven, Main Meal Yield: 8 Servings 1 1/2 lb ground beef 1 c dry bread crumbs or cracker crumbs 1 egg 1/4 ts Salt 1 pk onion soup mix 1 tb Worcestershire sauce Mix all ingredients, form into loaf shape, and put into an ungreased loaf pan. Place pan in Dutch oven and baked, covered, for 1 hour or until done. Options- Cover with 1/2 c barbecue sauce, or tomato sauce prior to cooking. Title: Taco Pie Categories: Camping, Dutch Oven, Main Meal Yield: 8 Servings 1 1/2 -2 lb ground beef 4 lg corn tortillas 1 cn (8 oz.) tomato sauce 1 md jar taco sauce 1 sm onion, diced 8 oz grated cheddar cheese SautΘ onions until clear, add ground beef, brown until done, remove from heat and drain. Combine tomato and taco sauce. Line Dutch oven with foil. Place 2 tortilla shells in Dutch oven. Place 1/2 of the beef on top and cover with 1/2 sauce and sprinkle with cheese. Place 2 more tortilla shells on top and cover with the remaining meat and sauce. Sprinkle with remaining cheese. Cover and bake until cheese is melted. Options- Add chopped chilies or jalapenos to taste. For enchilada casserole substitute canned or homemade enchilada sauce for the tomato/taco sauce. Title: Baked Chicken in a Pot Categories: Camping, Dutch Oven, Main Meal Yield: 8 Servings 3 to 4 lb whole chicken Poultry seasoning Salt / pepper Wash chicken and pat dry. Sprinkle cavity with salt, pepper, and poultry seasoning. Put in Dutch oven. Cover and bake in low to medium heat for 4 to 6 hours or until tender. Option- Stuff cavity with pre-made stuffing mix, wild rice stuffing, or onions and celery prior to baking. Title: Arroz con Pollo (Chicken with rice) Categories: Camping, Dutch Oven, Main Meal Yield: 8 Servings 3 - 4 lb chicken, cut up 1 c chopped onion 1 c green pepper, chopped 2 oz pimento, diced 1/4 ts chili powder 2 cloves garlic, minced 3 1/2 oz stuffed green olives, drained Mix salt, pepper, and paprika together. Season chicken with this mixture. Put all ingredients except rice and peas in Dutch oven. Cover and cook for 2 to 3 hours. Add rice and peas, cover and cook for an additional hour. Water may be needed during the final stage of cooking. Title: Chicken Pot Pie Categories: Camping, Dutch Oven, Main Meal Yield: 8 Servings 3 to 4 lb chicken 3 md potatoes - diced 4 carrots - diced 1 sm. onion cubed pkg. frozen peas 1 stalk celery - diced 2 chicken bouillon cubes 1 c diced ham 1 can (14 oz.) tomatoes 1 ts salt 1/2 ts pepper 1 pkg. (10 oz.) frozen peas, thawed 1 ts paprika 1 c raw long grain rice 2 tb flour salt / pepper 1/2 c light cream 1 c chicken broth 2 tb butter or margarine 1 can crescent rolls or biscuits Place chicken in Dutch oven, salt to taste and cover with water. Bring to boil, reduce heat, cover and simmer until chicken is done. Remove chicken from broth, reserving at least 1 cup. Debone and reserve meat. SautΘ onions and celery in butter until done. Stir in flour, cream and broth to make a sauce. Use a wire whisk to prevent lumps. Add potatoes and carrots and simmer 20 to 30 minutes or until vegetables are done. Stir in chicken and peas and bring to a boil. Place biscuit dough on top of mixture, cover and bake for 15-25 minutes or until bread is browned. Title: Fried Chicken Categories: Camping, Dutch Oven, Main Meal Yield: 8 Servings Chicken - cut into pieces Flour Salt / pepper to taste Eggs Oil Mix eggs with equal amounts of water or milk in a deep bowl. Drop chicken in egg mixture to coat. Season flour with salt & pepper (you may wish to use other seasonings to suit your taste - Cayenne pepper, seasoned salt, chili pepper, etc.) Put the seasoned flour in a large zip-lock or doubled paper bag. Drop the coated chicken in the flour Mixture and coat completely. For extra crispy chicken repeat this. Heat oil in Dutch oven until it is very hot. Fry chicken until golden brown and done. You may need to cut into thicker pieces to insure they are completely done. Title: Glazed Cornish Game Hens Categories: Camping, Dutch Oven, Main Meal Yield: 8 Servings 6 - 8 Cornish Game hens Salt 1/2 c water Wild Rice stuffing 1 jar (12 oz.) Apricot preserves Rinse hens, remove giblets and pat dry. Sprinkle cavity with salt, and lightly Stuff with dressing. Tie legs together with string and arrange in baking pan. Bake in Dutch oven for 1 1/2 2 - 2 hours or until tender. Mix the preserves and water in a sauce pan and bring to boil. During the last 1/2 hour of baking, baste the hens frequently with the preserve mixture. Remove strings before serving with remaining preserves. Title: German Pizza (Supper in a Skillet) Categories: Camping, Dutch Oven, Main Meal Yield: 8 Servings 1 1/2 tb fat 3 md potatoes, thin sliced 1/2c chopped onion 3 eggs 1/2 c chopped green pepper 2 c julienne strips of ham Salt and pepper 1/2 c shredded cheddar cheese Melt fat in 10" Dutch oven. Spread half the potato slices over bottom, sprinkle with salt and pepper. Top with a layer of half the onion and half the green pepper. Top with half the meat. Repeat the layering with the potatoes and vegetables, reserving the remaining meat for garnish. Cover and cook over low heat until potatoes are tender, about 20 minutes. Break eggs into bowl and stir with fork until yolks are broken. Pour eggs evenly over top. Add meat, spoke-fashion Cover and cook until eggs are set, about 10 minutes. Top with ,cheese, cover until cheese is melted, about 2 minutes. Cut into wedges and serve. Title: Beanie-Wienies Categories: Camping, Dutch Oven, Main Meal Yield: 8 Servings 1 lb hot dogs 2 slices bacon, chopped 1 c chopped onion 1 (8 oz.) can tomato sauce 1 can kidney beans 1/4 c catsup 1 tb lemon juice 1 tb Worcestershire sauce 1 tb brown sugar 1 ts salt 1/2 ts chili powder 1/8 ts garlic salt Fry bacon bits in Dutch oven over low heat until crisp. Remove, drain, and reserve. SautΘ onions in bacon fat until lightly browned. Add tomato sauce, beans. Combine remaining ingredients and add to beans. Cover and simmer for 15 minutes. Cut hot dogs into 1" pieces and add to beans. Cover and cook for 8 to 10 minutes longer. Sprinkle with bacon bits and serve. Title: Ham and Potatoes Au Gratin Categories: Camping, Dutch Oven, Main Meal Yield: 8 Servings 1 1/2 c Diced cooked ham 3 c potatoes,diced 4 tb margarine or butter 1 onion, chopped 3 tbs.. flour 2 c milk Seasoned salt and pepper 1/2 c grated cheese 2 tbs.. fine bread crumbs Melt butter and sautΘ onions. Blend in flour to make a light roux. Gradually add milk and cook, stirring constantly until thickened. Add pepper and seasoned salt. Pour over ham and potatoes in Dutch oven. Sprinkle cheese and bread crumbs over top. . Bake for 20 minutes , or until potatoes are done. Title: Bacon / Hominy Casserole Categories: Camping, Dutch Oven, Main Meal Yield: 8 Servings 4 medium cans yellow hominy 1/2 lb bacon 1 md onion, diced 1 1/4 lb Cheddar cheese. shredded 2 cans green chili's SautΘ bacon and onion. Crumble bacon. Pour hominy into Dutch oven. Stir in bacon pieces, diced onion, chiles, and cheese. Cover and cook for 20 minutes or until cheese is completely melted. Title: Pork Roast Categories: Camping, Dutch Oven, Main Meal Yield: 8 Servings 1 sm Pork roast 1 ts Salt 2 tb Lemon juice Pepper to taste 1/8 ts Allspice 1 ts Chili powder 1 ds of Tabasco sauce 1 c Melted Apple jelly 1 tb Worcestershire sauce 1 1/4 c Chili sauce Place pork roast in Dutch oven and sprinkle with salt, pepper, allspice, and chili powder. Combine remaining ingredients and spread evenly on roast. Roast in Dutch oven using medium heat for 30 minutes per pound. Baste frequently with drippings. Title: Two Stew for a Crew Categories: Camping, Dutch Oven, SOUPS, STEWS, CHILI Yield: 8 Servings 2 lb Ground Beef 2 md Onions, diced 2 Potatoes, cubed 2 cn Campbell's Golden Mushroom Soup 2 cn Corn Brown meat and onions in Dutch Oven. Add corn (do not drain), soup, and potatoes. Season with salt, pepper, garlic, and spices if desired. Cover and cook until potatoes are done, about 20 minutes. This is a large recipe which will easily fill two 10" Dutch ovens or one 14" oven. Thanks to Jeff Graham - Cubmaster Pack 1765 Title: Texas Chili Categories: Camping, Dutch Oven, SOUPS, STEWS, CHILI Yield: 8 Servings 2 lb lean chuck roast, cut into 1/2" cubes Bacon grease 6 jalapenos, chopped 1 (20 oz.) can tomatoes, chopped. 1 large onion 6 cloves garlic minced 2 ts salt 4 tb chili powder 1 tb oregano 1 tb cumin Brown meat, onions, and garlic in bacon grease. Add jalapeno peppers and stir together. Add remaining ingredients, cover and cook for 1 1/2-2 hours, or until meat is tender. If desired, chili can be "tightened" or thickened by making a soupy paste from 1 tb of masa harina and enough water to achieve a soupy consistency and adding to chili when it is nearly completed. Serve over rice, pasta, or just plain, top with cheese and chopped onions. Title: Homestyle Chili Categories: Camping, Dutch Oven, SOUPS, STEWS, CHILI Yield: 8 Servings 1 lb ground beef 3 cloves garlic, minced 2 tb chili powder 1 large. onion, chopped 1 tb cumin 1 tb Worcestershire sauce 1 green bell pepper, chopped salt & pepper to taste Cover beans with 2" -3" of water. Bring to a boil, remove from heat and let stand 1 hour. Drain and set aside, Brown ground beef with onion and garlic Add beans & remaining ingredients. Cover and simmer about 1 hour. Title: Green Chili Categories: Camping, Dutch Oven, SOUPS, STEWS, CHILI Yield: 8 Servings 2 lb lean pork, diced 2 stalks celery, chopped 2 md tomatoes, chopped 1/2 c Ortega Green Chili's 6 cloves garlic, minced 3 tb jalapeno pepper. sauce Brown pork in a small amount of oil. Add remaining ingredients and mix well. Add 1 - 2 c of water. Cover and simmer for 1 hour. If it is too thin, cook uncovered until it thickens. Title: Cowboy Stew Categories: Camping, Dutch Oven, SOUPS, STEWS, CHILI Yield: 8 Servings 1 lb ground beef 1 cn pork and beans 1 md onion, chopped 1 clove garlic, minced 1 tb Worcestershire sauce 1/2 c catsup 1/2 tb mustard salt and pepper to taste Brown ground beef, onions, and garlic in Dutch oven. Add all remaining ingredients, Cover and cook for 20 minutes, or until thoroughly, heated. As an option you may want to add a chopped bell pepper or a can of corn. Title: Chicken Gumbo Categories: Camping, Dutch Oven, SOUPS, STEWS, CHILI Yield: 8 Servings 2 lb Chicken breasts 2 Bell Peppers, chopped 4 tb Cooking oil 3 md Tomatoes, chopped Salt & Pepper to taste Cut in 1" cubes the chicken breasts. Prepare a roux with oil and flour. Cook until brown, stirring often. Add onion, bell pepper, and garlic Slowly stir in 1 qt. of water. Add salt and pepper to taste. Add cut-up tomatoes, okra, and celery. Cover and cook for 30 minutes, until vegetables are done. Add chicken and simmer an additional 10 minutes. Title: Jambalayia Categories: Camping, Dutch Oven, SOUPS, STEWS, CHILI Yield: 8 Servings 1/2 lb pork tenderloin, chopped 1 c chopped celery 4 cloves garlic, minced 8 oz Tomato sauce 1/2 ts Pepper 1/2 ts dried Thyme 6 c Uncooked Rice 1/4 c Flour 2 lb okra, cut in 1/4" slices 2 md onions, chopped 1/2 c celery, chopped 3 tb flour 2 cloves garlic, minced 1/2 lb smoked sausage, 1/2" slices 1/4 c vegetable oil 1 c chopped onion 1 bunch green onions, chopped 1 tb chopped parsley 1 ts garlic salt 1/2 ts paprika 1/4 ts red pepper Cook sausage and pork until browned; drain well and set aside. Cook rice according to package directions and set aside. Heat oil in Dutch oven, add flour and cook over med.-high heat stirring constantly, until roux turns dark brown. Stir in onion, celery, 1/2 of green onion, garlic and parsley. Cook over md heat 10 minutes stirring frequently. Add tomato sauce and seasonings. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in meat and remaining green onions. Cook until thoroughly heated. Add cooked rice and mix well. Simmer 5 minutes covered. Title: Dump Cobbler Categories: Camping, Dutch Oven, DESSERTS Yield: 8 Servings 1 cn pie filling 1 cn crushed pineapple 1 pk cake mix Line 10" Dutch oven with heavy duty foil. Pour pie filling and pineapple into Dutch oven and mix together. Sprinkle cake mix over fruit. DO NOT STIR OR MIX. Cover Dutch oven and bake until done, usually 30 - 45 minutes. Be careful not to use too many coals as the cobbler will burn on the bottom and be raw in the top. Check it often and regulate the top and bottom heat as needed by adding or taking away coals. This cobbler can be made in a wide assortment of flavors. Try cherry filling with pineapples and chocolate cake, or apple filling with fruit cocktail and spice cake, or peach filling (2 cans) with white cake. You are only limited by your imagination. Try sprinkling cinnamon or allspice on the top before cooking. Try adding chopped pecans or walnuts, or red hots. This is the easiest recipe to teach the basics of Dutch oven cooking to new Scouts or Scout leaders. This is always the highlight of any outdoor Scouting training. Thanks to Steve Bozarth - Scoutmaster Troop 483, Houston, TX. Title: Cake-type Cobbler Categories: Camping, Dutch Oven, DESSERTS Yield: 8 Servings 2 cn Pie filling 1 cn Pie filling 1 cn Crushed pineapple 1 pk Cake mix (prepared) Prepare cake mix pouring mix and ingredients into a large heavy duty Zip-lock baggie. Squeeze out most of the air and mix by squeezing baggie until all ingredients and well combined and smooth. Cub Scouts and Boy Scouts enjoy taking turns "mixing" the cake batter. Be careful not to over mix and break the baggie. Line Dutch oven with foil and pour fruit into bottom. Pour batter over the fruit, cover and bake until done, usually 30 - 45 minutes. Check often and regulate the heat to insure even cooking. DO NOT USE TOO MANY COALS. Title: Categories: Camping, Dutch Oven, Desserts Yield: 8 Servings Pie Crust Cobbler 2 cans fruit pie filling Prepared pie dough crust cinnamon and sugar buffer or margarine Line Dutch oven with foil. Pour filling into oven. Top the filling with strips of pie dough crust. Dot with butter or margarine and sprinkle with cinnamon and sugar. Cover and bake until crust is lightly browned, about 20 - 30 minutes. Title: Monkey Bread Categories: Camping, Dutch Oven, Desserts Yield: 8 Servings 4 cans Biscuits 1 c brown sugar 1 stick margarine 1 c sugar 4 tb cinnamon Cut biscuits into quarters. Mix sugar and cinnamon in large Zip-lock baggie. Drop biscuit pieces into sugar/cinnamon mixture and coat well. Place pieces in Dutch oven. Melt margarine and pour over biscuits. Cover and bake until done, about 30 minutes. Title: Crazy Cake Categories: Camping, Dutch Oven, Desserts Yield: 8 Servings 3 c flour 1 1/2 - 2 c miniature marshmallows 3/4 c milk chocolate chips 2 ts soda 2 c sugar 3/4 c oil 1 ts salt 6 tb cocoa 2 tb vinegar 2 ts vanilla Combine flour, soda, sugar, salt, & cocoa in a large Zip- lock bag. When thoroughly mixed add vinegar, vanilla, & oil. Hand mix the batter by squeezing until well mixed. Bake in a foil lined Dutch oven for 30 - 45 minutes or until done. When cake is done remove from the heat and sprinkle marshmallows and chocolate chips on the top. Place lid on oven and let stand for 5 minutes. The Chocolate chips and marshmallows will melt and glaze the top of the cake. If desired chopped pecans or walnuts could also be added. This recipe also works well with packaged cake mixes. Title: Bread Pudding Categories: Camping, Dutch Oven, Desserts Yield: 8 Servings 2 c milk 1/4. c butter 2 eggs 1/2 c sugar 2 ts cinnamon or nutmeg 1/4. ts salt 8 slices week old bread 1/2 c raisins Cut bread into small cubes. Beat eggs and salt together. Place milk and butter in a 2 qt. saucepan and heat until scalded. Mix in bread, sugar, cinnamon, and eggs. Stir until bread is well soaked. Stir in raisins and pour mixture into a 1-1/2 qt. casserole dish. Place dish on a trivet in the Dutch oven and bake 30 - 45 minutes, or until done. Top with cinnamon or brown sugar. Title: Cherry Crisp Categories: Camping, Dutch Oven, Desserts Yield: 8 Servings 2 cans cherry pie filling 2 sticks butter, melted 1 white cake mix 1 3/4 c chopped nuts Pour pie filling into a lined Dutch oven. Sprinkle cake mix over top of filling. DO NOT STIR. Top with nuts. Pour melted butter over the top. Bake for 30 minutes. Apple, peach, or any fruit filling can be used. Title: Sugar Cookies Categories: Camping, Dutch Oven, Desserts Yield: 8 Servings 1/2 c softened butter 1 c sugar 1 egg 2 c flour 1/2 ts vanilla extract 1/2 ts salt 2 ts baking powder Combine butter and sugar, stirring until well mixed. Blend in egg and vanilla. Add remaining ingredients and mix well. Form into walnut sized balls and drop on greased pie pan. Place on a trivet or inverted pie pan in Dutch oven and bake until done, about 6 - 7 minutes Breads Title: Homemade Biscuits Categories: Camping, Dutch Oven, Desserts Yield: 8 Servings 1 c + 2 tb flour 1/4 ts baking soda 1 ts baking powder pinch of salt 2 tb shortening 1/2 c buttermilk Place 1 tb in bottom of Dutch oven. Place coals on oven to bring the temperature up while making the dough. Combine flour, baking soda, baking powder, and salt in a bowl. Cut in shortening until mixture is grainy. Add buttermilk and mix with fork until the dough is formd Turn out on a floured board and knead briefly. Do not over knead. Flatten dough to 1/2" thickness. Cut biscuits out with a glass or cup. Place biscuits in oven and turn once to coat on both sides with shortening. Cover and bake until done, about 10 minutes. Title: Sourdough Starter Categories: Camping, Dutch Oven, Desserts Yield: 8 Servings 1 pk yeast 2 tb sugar 1 qt warm water 4 c flour Dissolve yeast in warm water. Add flour and sugar. Beat until smooth. Cover and let rise until slightly aged and light about 24 - 48 hours. Store in refrigerator between uses. Title: Sourdough Biscuits Categories: Camping, Dutch Oven, Desserts Yield: 8 Servings 2 c flour 1 tb sugar 1 tb. baking soda 1/2 ts salt 2 c starter 2 - 3 tb shortening or butter Sift together flour, baking soda, sugar, and salt. Stir in the starter and mix until the dough is formd Turn onto floured board and knead very briefly. Grease Dutch oven with shortening. Pinch off ball of the dough the size of walnuts and arrange in oven. Let stand 10 - 15 minutes. Cover Oven and bake until done, about 15- 20 minutes. Title: Hushpuppies Categories: Camping, Dutch Oven, Desserts Yield: 8 Servings 1 qt. water 1/2 tb granulated garlic 1 lb yellow cornmeal 1 1/3 ts salt 3 tb granulated onion Place water in a large pot. Add the sugar, salt, garlic, and onion. Bring to a rolling boil. Remove from heat and stir in the cornmeal. This mush mixture will be very stiff. When completely mixed, scrape mush out into a dishpan, flatten on top, and allow to cool. If a skin forms on the top, peel it off and discard. Knead the dough until pliable and easy to work. Pinch off pieces and form by hand into long fingers. Deep fry in Dutch oven until hard on the outside. This recipe is from a famous catfish place in central Texas. Title: Cornbread Categories: Camping, Dutch Oven, Desserts Yield: 8 Servings 2 c yellow cornmeal 1 ts soda 1 ts salt 2 eggs, beaten 2 tb bacon drippings 2 c buttermilk Grease Dutch oven with 2 tbs.. bacon drippings. Mix all ingredients together and stir until batter is smooth. Heat greased Dutch oven until very hot, add cornmeal batter and leave on heat for just a minute. Cover and bake until done, about 30 minutes. Title: Cornmeal Batter Cakes Categories: Camping, Dutch Oven, Desserts Yield: 8 Servings 1 c yellow cornmeal 1/2 ts baking soda 1/2 ts salt 1 1/4 c buttermilk 2 tb shortening, melted 2 eggs, beaten Combine cornmeal, soda, and salt in a small bowl; set aside. Combine eggs and buttermilk, stir into dry ingredients. Stir in melted shortening. For each batter cake, pour about 2 tbs.. batter onto a hot, lightly greased inverted Dutch oven lid (or cast iron griddle). Turn when the tops are covered with bubbles and edges are browned. Serve with syrup, if desired. Makes about 20 (3 inch) cakes.