Our Favorite Brick Oven Recipes

Brick ovens are for much more than just pizzas. With an outdoor oven, you can recreate all of your favorite recipes with a new twist! Check out Bonnie’s favorites by category or view her latest creations.

Cornbread

¾ C purpose flour
1¼ tsp yellow corn meal
½ tsp baking soda
½ C salt
8 tbsp melted butter 1 stick
½ C sugar
2 eggs
1 C buttermilk

In a bowl, combine flour, corn meal, baking soda, and salt.
Whisk together to mix thoroughly.
In another bowl mix melted butter, sugar, eggs, and buttermilk.
Add dry ingredients to the wet using a spatula.
Mix only until the flour disappears. The mixture should still be lumpy.
Pour mixture into heated oiled cornbread pan, filling half of each space.
Bake in brick oven at 350° for about 25 minutes.
Cornbread is done when the edges are golden-brown and a toothpick comes out clean.
Take pan out and let cool.
Enjoy plain or with some butter, jam, honey, or chili!

Notes

I used two 9 inch cast iron cornbread pans with the wedge shapes molded into the pans. You can also use two regular 8 or 9 inch cast iron pans.
1 C of whole milk mixed with 1 tsp of lemon juice is a good substitute for buttermilk.
I love this recipe, because of the moistness and hint of sweetness!

Our Favorite Brick Oven Recipes

Cornbread

Ingredients

Instructions

Notes

Latest Recipes

Stromboli

Cornbread

Roasted Asparagus

Bourbon Pecan Pie

Recipes by Category