There’s nothing like warm, golden cornbread fresh from the campfire to bring everyone together. This easy recipe uses a cast iron pan for a perfectly crispy crust and soft, buttery inside that’s sure to satisfy.
Start by building a campfire and letting it burn down until you have a nice bed of hot embers. Rake most of the coals to one side to create a flat spot for your pan. While the fire is settling, grease the inside of your cast iron pan and its lid generously with lard—this helps prevent sticking and adds flavor. Place the pan on some hot coals beside the fire to warm it up for about 10 to 15 minutes.
In a bowl, sift together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Make a little well in the center and add the buttermilk, melted butter, eggs, sour cream, and vanilla. Stir everything just until combined—you want the batter a bit lumpy, so don’t overmix. Let it rest for a few minutes while you check your pan; the lard should be melted and hot but not smoking. If it’s too hot, move the pan off the heat for a bit to cool down.
When the pan is ready, pour in the batter and cover it with the lid. Spread a thin layer of embers on the ground and use your S-hooks to lift the pan slightly above them so air can circulate. Then, pile about a third of the embers you used underneath on top of the lid. Let the cornbread bake like this, undisturbed, for around 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Preheat the cast iron pan well before adding the batter to get a nice, even crust.
- Use room temperature ingredients to help the batter mix smoothly and bake evenly.
- Avoid opening the lid or moving the pan too much while cooking to keep the bread fluffy.
This bread has a golden crust and a soft, tender inside that pairs perfectly with smoky campfire flavors. It’s easy to make and brings a comforting, rustic feel to any outdoor meal. Cooking it in a cast iron pan gives it a crispy edge that’s hard to beat.
Serve warm with a pat of butter or drizzle of honey for a simple treat. It also goes great alongside chili, soups, or grilled meats for a hearty meal. For a sweet twist, try adding a sprinkle of cinnamon sugar on top before baking.
Let the bread cool completely before storing to prevent sogginess. Wrap it tightly in foil or place it in an airtight container. It keeps well at room temperature for a day or two, or in the fridge for up to a week. Reheat gently before serving.
