Broccoli Corn Bread

This recipe is a sneaky and delicious way to slip the Scouts some vegetables.

Servings:

• 8-10

Challenge Level:

• Easy

Equipment Required:

• 12-inch camp Dutch oven
• Large mixing bowl Heavy-duty aluminum foil

Servings:

• 4-6

Challenge Level:

• Easy

Equipment Required:

• Medium frying pan
• Medium mixing bowl

Ingredients:

• 1 15-oz box Krusteaz Corn Bread Mix
• 1 14-oz bag frozen broccoli, thawed and finely chopped
• 2/3 cup milk
• 1 small onion, chopped
• 1 cup shredded sharp cheddar cheese
• 2 eggs
• 1/2 cup (1 standard stick) butter, softened

PREPARATION AT CAMP:

1. Line Dutch oven with heavy-duty aluminum foil. Grease foil.
2. Mix all ingredients together in a large bowl. Pour batter into oven.
3. Bake for 35 to 45 minutes, using 19 coals on the lid and 10 briquettes under the oven, until the top of the bread becomes a golden brown.

Recipe adapted from The Scout's Dutch Oven Cookbook, by Tim and Christine Conners, Falcon Guides, to be released spring 2012.

As appeared in Scouting Life Magazine, Winter 2012.