Campfire Cheddar Jalapeno Cornbread

A pan and a slice of jalapeno cheddar cornbread on a picnic table.

5 from 1 vote

Campfire Cheddar Jalapeno Cornbread

This Easy Campfire Cheddar Jalapeno Cornbread recipe is a fun variation on traditional corn bread, and the PERFECT side for chili!

Prep Time5

Cook Time25

Total Time30

Course: Side Dish, Snack

Cuisine: American

Diet: Vegetarian

Servings: Servings

Calories: 318kcal

Equipment

1 9" cast iron skillet or dutch oven - with a lid.

Ingredients

1 ¼ cups Yellow Cornmeal
½ cup All-Purpose Flour
1 cup Shredded Sharp Cheddar Cheese
1 tablespoon Baking Powder
1 teaspoon Salt
⅓ cup Butter
2 - 3 Jalapeno Peppers seeded and finely chopped
1 cup Milk
¼-1/3 cup honey
2 eggs

Instructions

Get a low-medium fire going.
In a medium bowl, combine the cornmeal, flour, cheese, baking powder, and salt. Set aside.
Melt the butter in a 9" cast iron skillet or Dutch oven. Add the chopped jalapenos, cook until jalapenos are soft.
Remove pan from heat.
Use a slotted spoon to remove the jalapenos from the pan, add to the bowl of dry ingredients, along with 2 tablespoon of the melted butter from the pan.
In a small bowl, combine milk, honey, and eggs. (You can shake these together in a medium mason jar). Add to the bowl of cornbread batter ingredients, stir until just combined.
Swirl the butter to coat the pan, then spread the cornbread batter in the pan.
Tightly cover the skillet with foil, return to the grill. (If using a dutch oven, just cover it with the lid.)
Cook for about 15 minutes (20 if your fire is really low), then remove from heat.
WITHOUT removing the foil or lid, allow the cornbread to continue cooking in the pan for another 5 minutes. (This lets it cook through, without burning!).
Uncover the cornbread, slice and serve.

Notes

Alternative Baking Instructions:

Preheat oven to 425. Once you’ve got the batter in the pan, let it cook on the stovetop for about 1 minute, then transfer your pan to the preheated oven for 18-20 minutes.

Nutrition