Cast iron Dutch Ovens have been used in America since the 18th century. Some avid campers feel Dutch Ovens are an essential tool for outdoor cooking. From enchiladas to apple pie, the versatility of the Dutch Oven means it can be used for a variety of recipes. Below is a recipe for an easy corn casserole to try on your next camping trip. Scout Master Jason Friedlund from BSA Troop 206 in Washington, IL, demonstrates how to make this casserole in this video tutorial.
Dutch Oven Corn Casserole![](https://fondulaclibrary.org/wp-content/uploads/2020/08/casserole.jpg)
Supplies
- 12” Cast Iron Dutch Oven
- Lid Lifter (alternatively a Fireplace Glove can be used)
- 16” pizza pan
- Charcoal Chimney Starter
- Paper Tinder
- Charcoal Briquettes
- Lighter
- Long-handled Tongs
- Large Plastic Mixing Spoon
- Can Opener
- 1 TBSP vegetable oil
- 2 – 8.5 oz boxes Jiffy brand cornbread mix
- 2 – 14.75 oz cans creamed corn
- 2 – 15.25 oz cans whole kernel corn, drained
- 1 – 4.5 oz can diced green chiles
- 2 large eggs
- 2 cups (8 oz) grated cheddar cheese, divided
- 1/4 cup butter (1/2 stick), melted or cut into small chunks
Instructions
- Using a chimney starter filled with charcoal briquettes and paper tinder, light the paper on fire. Let the briquettes heat for 20 minutes while you mix the casserole ingredients.
- Grease the inside of your cast iron Dutch Oven and the underside of the lid with the vegetable oil.
- In the Dutch Oven, mix together all ingredients except for 1/2 of the cheese. Using a large plastic mixing spoon, stir to combine well. Place the lid on.
- Put 16 of the hot charcoal briquettes on the top of the Dutch Oven. Put 7-8 hot briquettes in a circle on a 16” pizza pan and place the Dutch Oven over the top of them.
- Cook for 1 hour, rotating the Dutch Oven base 90o (clockwise) and the lid 90o (counter-clockwise) every 15 minutes. A lid lifter or fireplace glove comes in handy for this portion. In the last 15 minutes, add the remaining 1/2 of the cheese to the top of the casserole and put the lid back on. Remove the lid and the pot from the heat and enjoy.
Cleaning & Care of a Cast Iron Dutch Oven
After each use, it’s important to properly clean cast iron Dutch Ovens and prepare them for storage to prevent rust.
- Plastic scraper
- Scrubbing sponge OR stainless steel chain mail cast iron cleaning tool
- NEVER USE dish soap on cast iron!
Instructions
- Using a plastic scraper, remove as much solid, baked-on debris as possible.
- Remove solid bits and fill the Dutch Oven about halfway with hot water.
- Using a non-metallic scrubbing sponge or a stainless steel chain mail cast iron cleaning tool, remove the rest of the solid debris completely.
- Empty the Dutch Oven. Dry with a towel and brush off any ash from the exterior.
- Spread a light coating of vegetable oil over all interior and exterior surfaces to prevent rusting.
- The lid can be cleaned using the same steps.
- Before placing the lid on top of the oven, place a couple paper towels over the edge of the oven to help wick away moisture while the Dutch Oven is in storage.
– Melissa, Adult Services Assistant