When you want a campsite bake that won’t leave your cooler and cook kit looking like a flour bomb went off, Dutch Oven Cheddar-Jalapeño Cornbread earns its spot in the meal plan. The batter comes together fast in one bowl, and if you line the Dutch oven with parchment or give it a generous oiling, cleanup stays blessedly simple—wipe, rinse, done. It’s a friendly pack, too: cornmeal mix, a couple jalapeños, and sharp cheddar handle the ride in a bin without much fuss.
Set the oven over coals and that warm, toasty corn smell starts drifting through camp long before dinner’s ready. The cast iron gives you crisp edges where the heat runs hottest, while the center stays tender. Cheddar melts into little rich pockets, and the jalapeño adds a clean kick that keeps every bite lively.
Serve it alongside chili, beans, or grilled sausages, or just eat wedges straight off the board with butter while the lid cools. If your fire is running uneven, rotate the Dutch oven now and then and keep an eye on the coals—steady heat pays off with an even bake and a crust that slices clean.
Dutch Oven Cheddar-Jalapeño Cornbread
Equipment
- 12-inch Dutch oven
- parchment paper
- Mixing bowl
- measuring cup
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup milk
- 2 eggs
- 1/4 cup butter melted
- 1 cup sharp cheddar cheese shredded
- 2 jalapeños seeded and diced
Instructions
- Light 24 coals or a medium campfire for Dutch oven baking.
- Mix cornmeal, flour, baking powder, and salt in a bowl. In a separate bowl, whisk milk, eggs, and melted butter. Add wet to dry and mix just until combined.
- Stir in cheese and jalapeños.
- Line Dutch oven with parchment. Pour in batter and smooth top.
- Set Dutch oven on 8 coals, sprinkle 16 on lid. Bake for 22–25 minutes, rotating once, until golden and a knife comes out clean.
- Cool slightly, then slice and serve warm.