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: 2004-05-27
Serves: 3-4
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 3 cups self raising flour
- 1 can beer
- 1 tin cream style sweet corn
- small pinch salt
- 1 table spoon butter
- marg, or vegetable oil
Instructions
Mix all ingredients togeather. Knead into a soft ball. Once soft and elastic place into a pot or frying pan. Bake over hot coals near the edge of the fire. Bread is ready if it sounds hollow when tapped or when bread comes away from the edge of the pot or pan. Usually takes about 20 to 30 minutes
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