It’s the sights, sounds, and smells of the changing seasons that make getting outdoors a year-round must-do activity! And fall is no exception with beautiful leaves, crackling campfires, and the scent of apple cider and donuts. I always like to incorporate seasonal changes into our RVing adventures, especially when it comes to food. This year I’ve found a recipe that I’m definitely going to try on our trip up north and I want to share it with you! We’re going to celebrate fall with this amazing-sounding Dutch Oven Pumpkin Cornbread that’s perfectly topped with a pat of butter or a homemade jam. It sounds easy and is sure to be scrumptious, so let’s get started!
1 ½ C. corn flour
1 ½ tsp. salt
1 ½ Tbsp. baking powder
¾ tsp. cinnamon
½ tsp. nutmeg
1 ½ C. cornmeal
1 C. brown sugar
1 ½ Tbsp. molasses
1 ½ C. pumpkin puree
½ C. vegetable oil
3 large eggs
- Preheat your Dutch oven over hot campfire coals.
- In a large mixing bowl, combine the corn flour, salt, baking powder, cinnamon, nutmeg, and cornmeal. Set it aside.
- In a smaller bowl, whisk the eggs lightly, then
add inthe pumpkin puree, oil, brown sugar, and molasses.
- Combine the wet and dry ingredients until just blended.
- Pour batter into your hot Dutch oven and bake it covered for 30 minutes. When properly baked, the pumpkin cornbread should be slightly brown and springy on top. If you desire a more well-done top, put hot coals on the lid and bake for another 20 minutes.
**Helpful tip: For a crusty bottom and for ease of removing the cornbread from the pan when done baking, pour a small amount of oil in the bottom of the hot pan before dumping batter inside.