Here is the 1st place Cornbread winner from the Amador County Heritage Days.

Dutch Oven “Sunshine” Cornbread

Recipe created by Karen Phillips of Los Gatos and Angels Camp. California

This unique, sweet cornbread is the perfect balance with spicy chili or barbecued meats.

2 sticks butter, softened + 3 tablespoons to melt in the oven
1 cup pure Grade B maple syrup, at room temperature
5 eggs, at room temperature
2 teaspoons pure vanilla extract
Zest of one orange, finely grated
1 1/4 cups flour
2 3/4 cups cornmeal
1 tablespoon + 1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon salt
1 1/4 cup buttermilk

Cream the butter with a hand mixer, gradually adding the maple syrup. Beat in the eggs, one at a time, then the vanilla and orange zest.

In a separate bowl, sift the flour, cornmeal, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture, alternating with the buttermilk. Don't over stir.

Melt butter in 12 inch Dutch oven. Pour batter in oven, cover with lid and bake for approximately 50-60 minutes at 350F.

Recommended coals: top-17 / bottom-8