Nothing beats fresh cornbread cooked over an open fire after a long day outdoors. This sweet and simple campfire cornbread brings comfort food vibes to your campsite with just a handful of ingredients and basic camp gear. The recipe works perfectly in a cast iron skillet or Dutch oven, and cleanup is minimal since you can line your cookware with foil or parchment.
The creamed corn in this recipe keeps the bread incredibly moist, while a touch of honey adds just enough sweetness without going overboard. Best of all, you can prep the dry ingredients at home and just mix in the wet ingredients at camp. This cornbread pairs beautifully with campfire chili, grilled meats, or just a pat of butter and drizzle of honey.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 3 tablespoons honey
- 2 large eggs
- 1 cup whole milk
- 1 can (8 oz) creamed corn
- 3 tablespoons butter
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
How to Make It
- Start your campfire and let it burn down to hot coals. You want steady heat, not flames licking at your pan. If using charcoal, arrange about 16 pieces in an even layer under your cooking area.
- Heat your cast iron skillet or Dutch oven over the coals and add the butter. Let it melt completely and swirl it around to coat the bottom and sides of the pan. The sizzling butter will give your cornbread amazing crispy edges.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda until well combined. Make sure there are no lumps hiding in there.
- In a separate bowl, beat the eggs and honey together until smooth. Add the milk and creamed corn, then pour in about half of the melted butter from your hot pan. Stir everything together until well mixed.
- Pour the wet ingredients into the dry ingredients and fold together with a spoon or whisk until you have a smooth batter. Don’t overmix or your cornbread will be tough.
- Carefully pour the batter into your hot, buttered pan. The batter should sizzle when it hits the pan. Cover tightly with heavy duty foil, crimping the edges to seal, and poke a few small holes in the top for steam to escape.
- Cook over medium coals for 20 to 25 minutes, rotating the pan occasionally to ensure even cooking. Check the bottom after 15 minutes to make sure it’s not burning. The cornbread is done when the top feels set and a toothpick inserted in the center comes out clean.
- Remove from heat and let it rest covered for 5 minutes before cutting into wedges and serving.
Campfire Cooking Tips
Cooking over an open fire takes a little practice, but these tips will help you get perfect results every time. The key is controlling your heat source and being patient with the process.
Build your fire at least 30 minutes before you want to cook. You need a good bed of hot coals, not dancing flames. If using a campfire, push most of the coals to one side for direct heat and leave a cooler zone for gentler cooking. For charcoal, arrange the pieces evenly for consistent temperature.
Cast iron is your best friend for campfire baking. The heavy metal distributes heat evenly and holds temperature well. Preheat your pan for a few minutes before adding the batter so you get those crispy edges that make campfire cornbread special.
Keep an eye on your cornbread and don’t be afraid to move it around. Campfires have hot spots, so rotate your pan every 5 to 10 minutes. If one side is cooking faster than the other, just shift the pan to even things out.
Make Ahead Magic
Smart campers know that prep work at home makes cooking at camp much easier and more enjoyable. This cornbread recipe is perfect for advance preparation.
Mix all the dry ingredients at home and store them in a large ziplock bag or sealed container. Write the wet ingredient list on the outside so you don’t forget anything. At camp, you just need to crack eggs, measure liquids, and mix everything together.
Pack your wet ingredients in mason jars or leak proof containers. The creamed corn obviously travels well in its can, but you can also transfer it to a jar if you want to save space or reduce waste. Bring a little extra milk in case your batter seems too thick.
Consider doubling the dry ingredient mix if you’re planning multiple camping trips. Having pre measured cornbread mix in your camp pantry means you can whip up fresh bread whenever the mood strikes.
Serving and Storage Ideas
This cornbread is delicious on its own, but it really shines when paired with hearty camp meals. Cut it into thick wedges and serve alongside campfire chili, grilled sausages, or a pot of beans cooked in the coals.
For breakfast, try leftover cornbread with butter and maple syrup. It also makes great French toast if you slice it thick and dip it in beaten eggs before cooking on a camp griddle. Kids love it with a drizzle of honey or even a smear of peanut butter.
Store any leftover cornbread wrapped in foil near the fire to keep it warm, or pack it in your cooler for the next day. It will keep for 2 to 3 days wrapped well, though it’s definitely best eaten fresh and warm.
If you have a Dutch oven, you can keep the cornbread warm by placing a few coals on the lid after cooking. This creates a gentle warming oven that will keep your bread at the perfect temperature while you finish preparing the rest of your meal.