THE RECIPE JOURNAL · Side Dish
Delicious Cornbread Cooked Over a Campfire in Cast Iron
There’s nothing quite like the warm, comforting aroma of freshly baked cornbread straight from a cast iron skillet over a campfire. This simple recipe brings a golden, crispy crust and tender crumb that’s perfect for your outdoor adventures.
FROM THE KITCHEN • Delicious Cornbread Cooked Over a Campfire in Cast Iron
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
You’ll want a cast iron chicken frying pan with a lid and a few iron S-hooks to keep the pan off the ground. Start by building a campfire and let it burn down until you have a nice bed of glowing embers. Scoop some coals to one side and rake them flat to create a hot spot.
02
Step 2
Generously grease the inside of your pan and its lid with lard. Place the pan on the coals to warm up for about 10 to 15 minutes while you get your batter ready. In a bowl, sift together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Make a well in the center and add the buttermilk, melted butter, eggs, sour cream, and vanilla extract. Stir just until everything is combined but still a little lumpy—don’t overmix.
03
Step 3
Check your pan to make sure the lard is melted and hot but not smoking; if it’s smoking, take it off the heat for a bit to cool down. Once it’s ready, pour the batter into the pan and put the lid on.
04
Step 4
On the ground, spread a thin layer of embers and use the S-hooks to lift the pan slightly, allowing air to flow underneath. Then place about a third of your embers on top of the lid. Let the cornbread bake like this, lid on, for around 40 to 45 minutes. It’s done when a toothpick inserted in the center comes out clean.
Why you’ll love it
This cornbread is warm, comforting, and full of rich, buttery flavor. Cooking it over a campfire adds a smoky depth that you just can’t get from an oven. It’s a perfect treat to enjoy outdoors with friends and family.
How to serve
Serve the cornbread warm with a pat of butter or drizzle of honey. It pairs wonderfully with chili, baked beans, or grilled meats. For a sweet twist, add a sprinkle of cinnamon sugar on top.
Storage & leftovers
Let the cornbread cool completely before storing. Keep it in an airtight container at room temperature for up to two days, or freeze for longer storage. Reheat gently to maintain moisture and flavor.
