Light 24 charcoal briquettes or start a campfire if you want to use wood embers.
In a mixing bowl, beat the milk, egg, and honey together. Add the dry ingredients (cornmeal, flour, baking powder, and salt) and stir until combined.
Move 7 of the charcoals or embers into a ring and place the Dutch oven on top. Once hot, add the butter to melt. After the butter has melted, pour in the cornmeal batter. Sprinkle the green chiles and cheese over the top.
Cover the Dutch oven and place the remaining 17 charcoals or embers on top of the lid to create an oven heat of about 425 degrees. Cook for about 20 minutes, until the middle of the cornbread has cooked through and the top is beginning to brown.
Carefully remove from the heat, serve & enjoy!
Spoon or whisk
Measuring cups + spoons
10-inch Dutch oven + lid
Lid lifter and/or heatproof gloves
Metal tongs or shovel for moving coals
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