CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2009-08-16
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: Yes
Ingredients
- 1/3 cup flour
- 1/3 cup quick cooking oats
- 1/3 cup cornmeal
- 1 tbs powdered milk
- 1 tbs sugar
- 1/8 tsp baking powder
- pinch of salt
Instructions
At home: Mix all ingredients and place in a ziploc bag.
In camp: Add 1/3 cup water to bag. Mix well. Shape the dough to about the size and shape of a hamburger.
Cook in a lightly oiled frypan, flipping every few minutes to avoid burning. The bread is finished cooking when the outside is brown and it is no longer doughy in the center.
Great with butter and jam or as a side with pasta. Try placing the bread in a bowl and then topping with chili.
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