Cooking Outdoors Grilling, Camp and Dutch oven Cooking! » 2009

Stove Top Corn Bread

cornbread 300x225 Stove Top Corn Bread Do you love Cornbread? One of my readers, Laura from Dallas, Texas, does and she wants to know how to do it on a stove top! Not something I have ever done with Cast Iron before so I dug up some help and I thought I would share the info with you.

From Laura:

Question for you–by the way, LOVE your website. I get really jazzed about cooking outdoors when we go camping and motivated to do more on our giant hibachi at home.

I want to try cornbread in my cast iron skillet on our camp stove (may not be possible to cook it on the big community campfire on our camp out). I do not have a dutch oven though. Do you think it would work to cover the skillet with a couple layers of foil and cook it on the stove/fire for a bit? How long?

Thanks for any advice you might be able to offer.

Laura

Here is where I contacted my friend Natalie Brown from Camp Chef

Gary,

I’m not sure how well it would work with just the tinfoil, but I think if she used it with the Dutch oven dome it should work. We have never done it over an open fire, but we have done it on one of our stoves, and it worked great. We used our trivet on the bottom http://www.campchef.com/store/item/156/TRDO_Dutch_Oven_Trivet.html#, and then put the pan on that and then covered it with the Dutch dome. The trivet allows more heat to circulate around the pan, so you will get a more even heat and won’t completely burn the bottom.

I hope this helps! Let me know if you have any other questions.

Natalie

Thanks Natalie!!

And here are my final thoughts:

Laura,

Did some fast research and came up with this: http://www.deltablues.net/cbread.html

Great article and it should do what you want to. I am going to try this myself.

Also you could use a “Dutch oven Dome” or try flipping the bread in the pan if you don’t want a pale top. I don’t think the foil will help much and I wouldn’t place coals on the foil. But it will keep the bugs and flora out!

Another thought would be to make corn bread cakes like a drop biscuit.

Give it a try, good luck!

Send me a couple of pictures if you can.

Laura’s final comments:

Thank you for the very helpful information. I like your idea about dropping the dough like biscuits. I think I may try this, flipping them for even coloration.

It’ll be be fun to experiment and a bonus if it actually works. I will take pictures and good mental notes and report back to you:)

We are in Dallas, Texas — married to a native Dallas-ite, been here 15 years myself and we have 3 little boys ages 9,7 and 5 in December.

Thanks and I’ll enjoy going through your website more.

More later,

Laura

Well now you know and I hope all of this info helped Laura, I certainly learned something new. Laura, thank you so much for your question and for being a loyal reader. You make Cooking-Outdoors a worthwhile endeavor for me.

If anyone would like to and their thoughts to this issue or have any questions of their own, please send them our way via the comments or email!

“Get out of the kitchen! Light the fire! Start cooking outdoors”

Dutch oven Calzone Recipes.

I hope you enjoyed my last post on making Dutch oven Calzones using two Mr. Dutch oven pizza rings and two Dutch oven lids. You can see it here: Dutch oven Calzones Video. I know it wasn’t my best video and it was shot outdoors on a whim, but it should give you a really good idea on how easy it was to make Calzones. Here are the recipes I promised you give them a try you’ll find that Calzones will soon become fast and easy family treat.

Recipes

Sausage Calzone

6 ounces sausage
4 large mushrooms
2 green onions
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon dried onions
5 garlic cloves minced
2 tablespoons spaghetti sauce
provolone cheese to taste
pizza dough

Basic Calzones

1 cup part skim ricotta cheese
3 1/2 ounces mozzarella, shredded
2 ounces Canadian bacon, diced
1/2 ounce grated Parmesan
1 tablespoon parsley & basil
1/4 teaspoon oregano
a dash of pepper
pizza dough

From Cooks.com

Spinach Calzones

1 tablespoon butter
1/2 cup finely chopped onion
one clove garlic, pressed
1/4 teaspoon dried oregano
one box (10 ounces) frozen chopped spinach, thawed
15 ounces part-skim ricotta cheese
1/4 cup grated Parmesan cheese
4 ounces mozzarella cheese in small cubes
one carrot shredded
pizza dough

From Cooks.com

Pepperoni Calzones

8 ounces thinly sliced pepperoni
1 cup shredded mozzarella cheese
1/2 cup spaghetti sauce
pizza dough

Ham and Mushroom Calzones

2 cups pizza sauce
1 pound mozzarella cheese, diced
1 cup mushrooms, sliced
one green pepper, chopped
one small can olives, chopped
12 square slices boiled ham
salt and freshly ground pepper
olive oil
oregano

Broccoli, Pepperoni And Three Cheeses Calzones

1 1/2 heads fresh broccoli
2/3 cup shredded provolone cheese
1/3 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
one clove garlic minced
1 cup diced pepperoni
1/4 cup olive oil
salt and pepper to taste

From allrecipes.com

Broccoli and Cheese Calzone

broccoli
olive oil
garlic
salt and pepper
Romano cheese
mozzarella or provolone cheese

From cooks.com

Tips:

For all of the Dutch oven calzone’s that I’ve made, I just use basic pizza dough. You can either make it from scratch as I did or buy the premade pizza dough in the tube, they both work great.

You can also use spaghetti sauce or pizza sauce, you might even want to consider substituting pesto sauce.

Make sure, when you fold your calzone dough over to seal in the recipe mixture, you seal the dough with some water or egg mixture.

I also sealed my edges with a fork, this created some nice decorated edges.

Try brushing the top of your calzones with olive oil, egg or spaghetti sauce.

Cook your calzones at 350° 15 to 20 minutes.

Serve with extra spaghetti sauce for dipping and Parmesan cheese to sprinkle on the top or whatever else you would like to add to it.

Good luck and enjoy!