Best 4 Campfire Cast Iron Cornbread Recipes
Nestled amidst the glowing embers of a crackling campfire, a culinary masterpiece awaits: cast iron cornbread. Its golden-brown crust, speckled with kernels of sweet corn, beckons invitingly, promising a taste of rustic charm and smoky goodness. As the aroma of freshly baked cornbread wafts through the air, gather your friends and family around the fire for a delightful outdoor feast. This article presents two delectable recipes for campfire cast iron cornbread, each offering unique flavors and textures to tantalize your taste buds. The first recipe, "Classic Campfire Cornbread," embodies the traditional flavors of this beloved dish. With simple ingredients like cornmeal, flour, sugar, and buttermilk, this recipe yields a moist and fluffy cornbread that pairs perfectly with hearty stews or chili. For those seeking a more savory twist, the "Jalapeño Popper Cornbread" offers a spicy kick. Featuring a blend of jalapeños, cream cheese, and cheddar cheese, this cornbread packs a flavorful punch that will leave your taste buds tingling. Both recipes are easy to follow and require minimal preparation, making them ideal for outdoor cooking adventures. So, grab your cast iron skillet, gather around the campfire, and embark on a culinary journey that celebrates the rustic charm and irresistible flavors of cast iron cornbread.
Check out the recipes below so you can choose the best recipe for yourself!
CAMPFIRE SKILLET CORNBREAD
Provided by Food Network
Categories side-dish
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Place a large cast-iron skillet over medium heat and melt the butter, swirling the pan to coat the bottom and sides. Then heat the butter until it stops foaming and turns a light brown color; watch carefully so it doesn't burn. Pour the brown butter into a large bowl and set the skillet aside. Whisk the maple syrup into the butter, followed by the buttermilk and whole milk. Then whisk in the eggs. Add the cornmeal, all-purpose flour, whole-wheat flour, sugar, baking powder, salt and baking soda. Whisk together until combined.
- Pour the cornmeal batter into the cast-iron skillet. Bake until firm in the center, golden brown on the sides, and an inserted toothpick comes out clean, about 20 minutes. Let cool slightly, then serve warm with butter.
CAMPFIRE DUTCH OVEN CHILI AND CORNBREAD
When we go camping, we love a hearty one-pot meal that needs little prep time, minimal cook time and big payoff when it comes to flavor. With all this in mind, we set out to create a dump-and-stir chili that could be made with ingredients you'd find at even the remotest general store. To reduce the number of items you need to pack in your cooler, we kept this vegetarian. But we wouldn't be unhappy if some broken-up sausage found its way into the pot too. The cornbread layer on top makes this a full meal that everyone can customize with a variety of toppings.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Add the salsa, tomatoes, hatch chiles, beans, corn, chili powder and 1 1/4 cups water to a pre-seasoned 5-quart cast-iron Dutch oven and stir to combine. Prepare the corn muffin mix with the egg and milk according to package directions and spoon in dollops on top of the bean mixture. Cover with the lid and be careful not swing the pot too much when transferring it to the fire to keep the batter on top (it will sink a bit though).
- Prepare a campfire or charcoal grill for cooking at medium-high heat (you'll know it's ready when you can hold your hand about 2 inches above the fire or grates for only 2 to 3 seconds). Arrange the coals so there is a hole in the center large enough to hold the Dutch oven without it touching any coals directly. Place the Dutch oven in the hole. With grilling tongs or a shovel, place a few coals on the lid of the Dutch oven. Cook for 20 minutes, rotating the pot occasionally. Remove the coals from the lid and take the Dutch oven off the fire. Let sit, covered, for 15 minutes before serving with desired toppings.
CAST IRON SKILLET CORN BREAD
This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!
Provided by Alex Guarnaschelli
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
CAST IRON CORNBREAD
When it comes to deciding what to bring to a cookout, this super easy cast iron cornbread is the clear winner. You don't even need a cast iron pan! Ribs or brisket are great, though not cheap, while a bag of chips is just weak sauce. On the other hand, this cornbread is very inexpensive to make, but that'll be the last thing anyone will be thinking about as they eat. In fact, you'll probably be asked to bring it to the next gathering!
Provided by Chef John
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.
- Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.
Nutrition Facts : Calories 281 calories, Carbohydrate 34.1 g, Cholesterol 78.8 mg, Fat 13.6 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 8 g, Sodium 412.6 mg, Sugar 9.1 g
Tips:
- Use a well-seasoned cast iron skillet. This will help prevent the cornbread from sticking and will give it a nice crispy crust.
- Preheat the skillet over the campfire until it is very hot. This will help create a crispy crust on the cornbread.
- Use a combination of cornmeal and all-purpose flour. This will give the cornbread a light and fluffy texture.
- Add a little sugar to the batter. This will help caramelize the cornbread and give it a slightly sweet flavor.
- Use fresh or frozen corn kernels. Canned corn can be used, but it will not have the same fresh flavor.
- Cook the cornbread over medium heat until a toothpick inserted into the center comes out clean. This will take about 20-30 minutes.
- Let the cornbread cool for a few minutes before serving. This will help it set and make it easier to slice.
Conclusion:
Campfire cast iron cornbread is a delicious and easy-to-make treat that is perfect for a summer camping trip. With a few simple tips, you can make sure your cornbread turns out perfectly every time. So next time you're camping, be sure to give this recipe a try!
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