I have been making cornbread in Dutch ovens for years, and have given out tons of recipes at demos and classes, and here on my blog. All for 10" and 12" ovens, My family has gotten very small over the years. Now there is only two of us, and it is hard to eat a 10" or 12" batch of cornbread. Solution, Lodge now makes a 6" oven. Here is a recipe for a small batch of a little spicy one. Hope it helps out the couples out there wanting cornbread at camp or home.
3/4 cup yellow cornmeal, course ground
¼ cup all-purpose flour
1 to 2 teaspoons sugar, to taste
1 teaspoon bakind powder
½ teaspoon salt
½ cup frozen corn, thawed
2 tablespoons pickled jalapeños, chopped
5 tablespoons butter, unsalted, melted
1 large egg
Preheat your 6" Dutch oven, with 6 to 8 charcoals under, and 10 to 12 on the lid ( You may have to do a little balancing here. LOL.) to 450°f. Meanwhile, combine dry ingredients in a mixing bowl. Stir in the corn and jalapños. In a separate bowl, whisk together the buttermilk, 4 tablespoons of butter, and the egg; stir the wet mixture into the dry ingredients until just blinded. Brush the inside of the heated Dutch oven with the remaining tablespoon of butter. Pour the batter in the prepared oven, smoothing the top with the back of a large spoon. Bake until the top of the cornbread is golden brown. About 25 to 30 minutes. Remove all charcoals from top and bottom and let cool 10 to 15 minutes.Loosen edges of cornbread from side of oven with a spatula. Invert oven to remove cornbread from oven. Place on a plate, cut and serve.