Dutch Oven Berry Cornbread Shortcake
Cornbread and shortcake meet in this Dutch oven dessert: golden cornbread rounds layered with whipped cream and macerated berries for a summery, campfire twist on a classic treat.
Equipment
- Dutch oven
- Mixing bowl
- Knife
- Spoon
Ingredients
- 1 box cornbread mix plus ingredients called for
- 2 cups mixed berries strawberries, blueberries, raspberries
- 3 tbsp sugar
- 1 cup whipped cream canned or homemade
- 2 tbsp unsalted butter for greasing
Instructions
- Toss berries with 2 tbsp sugar and set aside to macerate.
- Prepare cornbread batter as directed. Grease Dutch oven with butter and pour in batter.
- Bake over medium campfire coals (with coals on lid) for 20-25 minutes until a toothpick comes out clean. Cool 10 minutes.
- Slice cornbread horizontally or cut into rounds. Layer with sugared berries and whipped cream to serve.
Notes
Cornbread is sturdy and travels well. Whipped cream from a can is easiest for camp—keep it chilled in your cooler.