Dutch Oven Campfire Cornbread
Classic golden cornbread baked over camp coals in a Dutch oven—moist, crumbly, and lightly sweet. Outstanding with chili, stews, or breakfast eggs.
Equipment
- 10-inch Dutch oven with lid
- Mixing bowl
- whisk
- Parchment (optional)
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1/4 cup neutral oil
Instructions
- Lightly oil or line bottom of Dutch oven with parchment.
- In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate container, whisk milk, eggs, melted butter, and oil.
- Combine wet and dry ingredients, mixing just until combined. Do not overmix.
- Pour batter into prepared Dutch oven. Smooth top.
- Set Dutch oven over a bed of medium campfire coals. Place additional coals on lid. Bake for 25-30 minutes, rotating oven and lid halfway, until top is golden and a toothpick comes out clean.
- Remove from heat, let cool 5 minutes, slice, and serve.
Notes
For even baking, rotate the Dutch oven and lid a quarter turn every 10 minutes. Shield oven from wind for consistent heat. Leftovers make excellent breakfast.