Camp Cornbread Recipes

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CAMPFIRE CAST IRON CORNBREAD



Campfire Cast Iron Cornbread image

It doesn't get better than a deep pan of cornbread cooked over coals in a cast-iron skillet old-timey style. Here's my own super-moist recipe, with additional instructions if you prefer to use your oven. Serve with butter, honey, your favorite jam, or molasses.

Provided by Elisa Gale

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 12

2 tablespoons lard, or as needed
1 cup cornmeal
1 cup all-purpose flour
½ cup brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup melted butter
2 large eggs
¼ cup sour cream
1 teaspoon vanilla extract

Steps:

  • You will need a cast iron chicken frying pan with a lid and a few iron S-hooks to raise the pan up off the ground.
  • Build a campfire with wood and allow the fire to burn until you have some good embers going. Add a layer of coal. Rake the coals into a flat bed on one side of the fire. Completely grease the inside of the cast iron pan and the lid with lard. Set the pan next to the fire on some coals to preheat for 10 to 15 minutes.
  • Sift cornmeal, flour, brown sugar, baking powder, baking soda, and salt together in a bowl. Make a hole in the middle of the mixture. Add buttermilk, melted butter, eggs, sour cream, and vanilla extract into the hole. Stir together until a lumpy batter forms, but don't overmix. Allow batter to sit while you check the pan; grease should not be smoking but only be hot and melted. If it is smoking, remove from heat and cool down until it no longer smokes. Pour batter into the hot pan and cover with the lid.
  • Place a very thin layer of embers on the ground and use the S hooks to raise the bottom of the pan and allow air to circulate. Place about 1/3 of the amount of embers you used underneath on the top of the pan. Bake without removing the lid until cornbread is cooked through and a toothpick comes out clean, 40 to 45 minutes.

Nutrition Facts : Calories 300.5 calories, Carbohydrate 41.5 g, Cholesterol 69.2 mg, Fat 12.4 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 6.4 g, Sodium 506.6 mg, Sugar 15.3 g

CAMP CORNBREAD



Camp Cornbread image

Make and share this Camp Cornbread recipe from Food.com.

Provided by kitchenslave03

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 5

1 (8 ounce) package cornbread mix
1/3 cup milk
1 egg, lightly beaten
1 (8 ounce) can creamed corn
1/2 cup white sugar

Steps:

  • Preheat oven to 350. Lightly grease a square pan. (8x8 or 9x9).
  • Mix all ingredients until moistened. Pour into prepared pan.
  • Bake in preheated oven 30-35 min or til knife comes out clean.

Nutrition Facts : Calories 136.5, Fat 3, SaturatedFat 0.9, Cholesterol 18.9, Sodium 277.5, Carbohydrate 25.5, Fiber 1.5, Sugar 12.9, Protein 2.4

CAMP CORNBREAD



Camp Cornbread image

This is a sweet corn bread with creamed corn that I make all the time. This recipe was originally submitted to allrecipes.com.

Provided by fabulicious

Categories     Breads

Time 35m

Yield 1 8 x 8 pan, 6-8 serving(s)

Number Of Ingredients 5

1 (8 ounce) Jiffy cornbread mix
1/3 cup milk
1 egg, lightly beaten
1 (8 ounce) can canned creamed corn
1/2 cup white sugar

Steps:

  • DIRECTIONS.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  • Place the muffin mix a large mixing bowl. Stir in the milk and egg. Mix in the cream corn and sugar. Pour batter into prepared pan.
  • Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean.

Nutrition Facts : Calories 272.9, Fat 6.1, SaturatedFat 1.8, Cholesterol 33.6, Sodium 556.1, Carbohydrate 51.1, Fiber 3, Sugar 18, Protein 4.8

CAMPFIRE SKILLET CORNBREAD



Campfire Skillet Cornbread image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 8 to 12 servings

Number Of Ingredients 12

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for serving
1/3 cup maple syrup
1 cup cold buttermilk
1/4 cup whole milk
3 eggs, lightly beaten
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup sugar
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda

Steps:

  • Preheat the oven to 375 degrees F.
  • Place a large cast-iron skillet over medium heat and melt the butter, swirling the pan to coat the bottom and sides. Then heat the butter until it stops foaming and turns a light brown color; watch carefully so it doesn't burn. Pour the brown butter into a large bowl and set the skillet aside. Whisk the maple syrup into the butter, followed by the buttermilk and whole milk. Then whisk in the eggs. Add the cornmeal, all-purpose flour, whole-wheat flour, sugar, baking powder, salt and baking soda. Whisk together until combined.
  • Pour the cornmeal batter into the cast-iron skillet. Bake until firm in the center, golden brown on the sides, and an inserted toothpick comes out clean, about 20 minutes. Let cool slightly, then serve warm with butter.

CAMP CORNBREAD



Camp Cornbread image

A very easy cornbread recipe that the children and husbands will love. It's sweet, chewy and ready in a jiffy!

Provided by Laura Shank

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 12

Number Of Ingredients 5

1 (8 ounce) package corn bread muffin mix
⅓ cup milk
1 egg, lightly beaten
1 (8 ounce) can canned cream corn
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  • Place the muffin mix a large mixing bowl. Stir in the milk and egg. Mix in the cream corn and sugar. Pour batter into prepared pan.
  • Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean.

Nutrition Facts : Calories 131.1 calories, Carbohydrate 25.6 g, Cholesterol 20.2 mg, Fat 2.5 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 165.3 mg, Sugar 13.4 g

CAMPFIRE DUTCH OVEN CHILI AND CORNBREAD



Campfire Dutch Oven Chili and Cornbread image

When we go camping, we love a hearty one-pot meal that needs little prep time, minimal cook time and big payoff when it comes to flavor. With all this in mind, we set out to create a dump-and-stir chili that could be made with ingredients you'd find at even the remotest general store. To reduce the number of items you need to pack in your cooler, we kept this vegetarian. But we wouldn't be unhappy if some broken-up sausage found its way into the pot too. The cornbread layer on top makes this a full meal that everyone can customize with a variety of toppings.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

One 16-ounce jar mild salsa
One 14.5-ounce can fire-roasted diced tomatoes
One 4-ounce can mild or hot green hatch chiles
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
One 15-ounce can corn, drained (but not rinsed)
3 tablespoons chili powder
One 8.5-ounce box corn muffin mix
1 large egg
1/3 cup whole milk
Assorted toppings such as sour cream, shredded cheese, sliced jalapenos, chopped cilantro, diced avocado, sliced scallions and hot sauce, for serving

Steps:

  • Add the salsa, tomatoes, hatch chiles, beans, corn, chili powder and 1 1/4 cups water to a pre-seasoned 5-quart cast-iron Dutch oven and stir to combine. Prepare the corn muffin mix with the egg and milk according to package directions and spoon in dollops on top of the bean mixture. Cover with the lid and be careful not swing the pot too much when transferring it to the fire to keep the batter on top (it will sink a bit though).
  • Prepare a campfire or charcoal grill for cooking at medium-high heat (you'll know it's ready when you can hold your hand about 2 inches above the fire or grates for only 2 to 3 seconds). Arrange the coals so there is a hole in the center large enough to hold the Dutch oven without it touching any coals directly. Place the Dutch oven in the hole. With grilling tongs or a shovel, place a few coals on the lid of the Dutch oven. Cook for 20 minutes, rotating the pot occasionally. Remove the coals from the lid and take the Dutch oven off the fire. Let sit, covered, for 15 minutes before serving with desired toppings.

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