Easy Campfire Skillet Cornbread

A pan of skillet campfire cornbread next to a plate with a wedge of cornbread.

5 from 1 vote

This campfire skillet cornbread is a super easy, tasty side to make while camping. A bit of food prep beforehand makes it a quick option!

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 tablespoon Baking Powder
1 teaspoon Salt
⅓ cup Butter
1 cup Milk
¼-1/3 cup Honey
2 Large eggs

Instructions

Get a low-medium fire going.
Dump the cornbread mix into a medium or large mixing bowl, set aside.
Melt the butter in a 9" cast iron skillet or Dutch oven, then remove pan from heat.
Add most of the melted butter to the bowl of dry ingredients, leaving 2 Tablespoon or so of butter in 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 hot skillet to coat the bottom and sides with butter, 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 10 minutes (15 if your fire is really low), then remove from heat.
Note: The cooking time will vary wildly based on your heat source and pan.
Keep an eye on the cornbread - as it’s getting close to the point of needing to be taken off the fire, there will be a lot of condensation forming on the lid, the outer edge of the crust will start to get golden brown, and the yellow of the batter will intensify.
You want to take it off the heat when the bread is mostly yellow and the outer edge is golden - any further will char the crust.
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, and check to see if it’s done.
When finished, it’ll be between 190-200 F when an instant read thermometer is inserted into the center of it.
Alternately, a toothpick or bitter knife inserted into the center will be “clean” when pulled out.
If it’s not quite done, return to the heat for another few minutes, the allow to sit for another 5 - without removing the lid. Don’t overcook it, or it will be dry!
Allow the skillet cornbread to cool slightly, before slicing and serving.

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