Rogue Dutch Oven Cookers

           
             Chili-Cheese Batter Cornbread

I have had some comments that cornbread dose not have sugar in it. That makes it to much like cake. Well they are right if they are from the South. Cornbread recipes from other parts of the country often do have sugar. I'm putting a little in. It needs a little to feed the yeast. If you prefer to not, the recipe will still work. It may take longer for the yeast to work. This may be considered a Gringo Tex-Mex. Haha.

½ tablespoon vegetable oil
½ cup water
3 tablespoons sugar
1teaspoon salt
¼ cup ( ½ stick ) butter at room temperature
1 envelope active dry yeast
½ teaspoon sugar
1 cup warm water ( not over 110°f )
¾ cup all-purpose flour
1¾ cup yellow cormeal
2 tablespoons nonfat dry milk powder
2 eggs, beaten 
½ shredded cheddar cheese ( about 2 ounces )
2tablespoons canned chopped green chilies


In an 8" Dutch oven, Put the first 4 ingredients and worm over 6 to 8 charcoals until butter melts. Cool to lukewarm. Sprinkle the yeast and the ½ teaspoon sugar oven the worm water in a glass cup. Stir to dissolve the yeast. Let stand about 10 minutes. Should be nice and bubbly. Stir together the flour, cornmeal, and dry milk powder in a large mixing bowl. add the egg, butter mixture and yeast mixture and beat until well blinded. Stir in the cheese ans chili mixture. In the worm 8" Dutch oven Pour the batter into the oven and remove all heat from under it. Cover with a kitchen towel and let stand until duobbled in size. Place oven over 6 to 8 charcoals and place lid on oven and add 10 to 12 charcoals on lid and bake for 35 minutes or until browned on top. Remove all bottom charcoals abut ½ way throw cooking so the bottom dose NOT burn. Remove cornbread from oven and let cool for a few minutes, Serve worm.