1cup butter; melted
3cups all-purpose flour
4tsp. baking powder
In a large bowl, mix together butter, eggs, and milk. In a separate bowl, sift together sugar, cornmeal, flour, baking powder, and salt. Mix dry ingredients into wet ingredients 1cup at a time until well blended. Spoon cornbread mixture into a lightly greased 12” Dutch oven and spread evenly.
Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45 minutes or until cornbread turns golden brown.
I checked the oven after 30 minutes since I smelled, although the recipe says 45 minutes. It was the good timing to stop baking. The baking time shortened because I covered the oven with aluminum foil, which kept the heat. So, I recommend checking the oven, even if it is not the time yet in order not to make food burn.
Byron, Bill. "Best Ever Cornbread" Byron’s Dutch Oven Cooking Page.May 30 2008. March 11 2010.