Dutch Oven Cheddar-Jalapeño Cornbread

Golden cheddar-jalapeño cornbread cooling inside a black cast iron Dutch oven with a campfire background.

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Dutch Oven Cheddar-Jalapeño Cornbread

Golden cornbread studded with sharp cheddar and spicy jalapeño, baked in a Dutch oven until crispy-edged and moist inside—a classic fire-side treat for sharing.

Servings pieces

Prep Time 10

Cook Time 25

Total Time 35

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.

Notes

Prep the batter at camp or mix dry ingredients at home for speed. Use parchment for easy removal and cleanup. Rotate oven for even baking.

Calories: 527kcal

Course: Side Dish

Cuisine: American

Keyword: campfire, cheese, cornbread, dutch oven, easy cleanup

Nutrition