This campfire cast iron cornbread recipe is a must-try for any outdoor cooking enthusiast. Made with simple ingredients, this cornbread turns out fluffy, moist, and full of flavor. The cast iron skillet gives it a perfectly crispy crust. It's the perfect side dish for a camping trip or a backyard barbecue. Enjoy the smoky aroma and the satisfaction of baking your own cornbread over the open flames of a campfire.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup melted butter
- 1 large egg
- 1 tablespoon vegetable oil (for greasing the skillet)
Directions
- Preheat your campfire and place a cast iron skillet directly over the flame. Allow the skillet to heat up for a few minutes.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Remove the hot cast iron skillet from the campfire using heat-resistant gloves or a towel. Carefully coat the skillet with vegetable oil to prevent sticking.
- Pour the cornbread batter into the greased skillet and place it back on the campfire.
- Cook the cornbread over medium heat, rotating the skillet occasionally, for about 20-25 minutes or until golden brown.
- Test for doneness by inserting a toothpick into the center of the cornbread. If it comes out clean, the cornbread is ready. If not, continue cooking for a few more minutes.
- Once cooked, remove the skillet from the campfire and let the cornbread cool for a few minutes before slicing and serving. Enjoy!
