John Wayne Cast Iron Cornbread

Recipe from the John Wayne Cast Iron Cookbook and adapted for a 12 in dutch oven

2 C. Yellow, White, or Blue Cornmeal

2 C. Flour

2 1/4 tsp. Baking Powder

3/4 tsp. Baking Soda

3/4 tsp. Salt

2 1/4 C. Buttermilk

1/3 C. Sugar

5 Large Eggs

12 Tbsp. Butter (divided)

1. Preheat the dutch oven (with most briquettes on the lid) to about 400
2. Combine cornmeal, flour, baking powder, baking soda, and salt in a mixing bowl. Whisk to combine.
3. In a separate bowl, whisk together the buttermilk, sugar, eggs, and 9 tbsp. of melted butter. Add the wet ingredients to the dry and stir to combine.
4. Once oven is preheated, add remaining 3 tbsp. of butter to the oven and cover bottom and sides. Pour in the batter, smooth the top, and bake for about 40 minutes (plus/minus 10 min), turning lid and bottom every 15 min. 

If you divide the quantities by 1.5, it makes the perfect amount for a 10 in. cast iron skillet in the oven (the cornbread shown in the skillet was made with blue cornmeal)