Golden Sweet Cornbread

      This cornbread recipe from Del Monte caught my eye because it requires no measuring and can easily be whipped together at your campsite.  Brimming with corn and a little on the sweet side, in my 10 inch dutch oven it baked for a total of 30 minutes with 10 coals around the base of the oven, 14 around the outside of the lid with 4 briquettes spaced evenly in the center.  It's very moist so be sure to test the center before taking it off the coals.  For convenience, this one can't be beat.

Golden Sweet Cornbread
2 packages (8.5 oz each) corn muffin mix (Jiffy size)
2 eggs
1 14.75 oz can no salt added cream style corn
1 15.25 oz can no salt added whole kernel corn, well drained

     Lightly oil or spray 10 inch dutch oven.
     Stir together all ingredients in a large mixing bowl; batter will be slightly lumpy.
     Pour batter evenly into prepared oven.
     Bake at 400 degrees for 30-35 minutes or until golden brown and wooden pick inserted in center comes out clean.
     Cool 10 minutes before serving.

     Variations:
     For FIESTA CORNBREAD, stir 1 4 oz can diced jalapenos, drained and 1 cup shredded Cheddar cheese into batter before baking.
     For BACON AND ONION CORNBREAD, stir 1/2 cup chopped cooked bacon and 1/4 cup sliced green onions into batter before baking.
     For BLUEBERRY CORNBREAD, gently stir 1 cup fresh or frozen blueberries into batter before baking.

Pour batter into well oiled 10 inch dutch oven

Bake at 400 degrees for 30 to 35 minutes or
until tester comes out clean

Leave the measuring cups at home when you make
this moist and tasty cornbread