Darn Near Perfect Campfire Cornbread
Recipe type: Side Dish
Cuisine: American
  • 1 cup cornmeal
  • 1 cup flour
  • ¼ cup sugar
  • 1 tbsp baking powder
  • 1 egg
  • 1 cup milk
  • 4 tbsp butter, melted
  • Crisco or bacon drippings to coat pan
  1. Melt Crisco or bacon drippings in a cast iron skillet. In a large bowl, mix dry ingredients. In a separate bowl, beat egg with milk and cooled melted butter. Add to dry ingredients and stir just until moistened. Spread in prepared pan.
  2. Fry over low campfire until bubbles start forming on the top of batter. Using a metal spatula, carefully flip cornbread over and cook until a toothpick comes out clean when inserted into cornbread. I have used foil to keep the heat in and bugs and ash off the bread. Just need to lift foil and keep peeking as bread bakes.
  3. Variations:
  4. Kernel Cornbread - Add ¼ cup corn kernels (fresh, frozen or canned) to batter.
  5. Cheddar Cornbread - Add ¼ cup shredded Cheddar cheese to batter.
  6. TexMex Cornbread -Add ¼ cup diced jalapeƱo or chili peppers to batter.
  7. Watch the cornbread. The batter will rise slightly and start to solidify. The bread should color slightly golden, but not too much. If the cornbread gets too brown, it's cooking too quickly. Move it away from the fire with a hand-protecting oven mitt.
  8. Remove the cornbread from the fire when the batter becomes firm in the center and sides and top are lightly brown.
  9. Test for doneness by sticking a knife into the middle of the pan. If the knife comes out dry--with a few crumbs sticking to it--the cornbread is finished. If the knife comes out wet, return pan to the campfire and give the bread more time to bake.
Recipe by 50 Campfires at https://50campfires.com/darn-near-perfect-campfire-cornbread/