With it's no-fuss method and quick cooking time, this tender, crisp-edged Dutch oven cornbread is the perfect camping side dish for campfire chili, camping ribs, and more.
Quick bread, like this Dutch oven cornbread recipe is ideal for camping, because it's quick to make, doesn't require any kneading, rolling, rising, or any fussing over, and it cooks quickly. Slathered with butter, it's the perfect accompaniment to your favorite Dutch oven soup and stew recipes.
Why This Recipe is Great for Camping
- You can mix up the dry ingredients ahead of time so you've got less to do at camp.
- It's an easy camping side dish that can be prepared in your cast iron Dutch oven with hot coals or embers. Enjoy any leftovers for breakfast!
Ingredients and Substitutions
- Cornmeal--Use medium or fine grind cornmeal for the best texture in your cornbread.
- Milk--You can use any type of milk you like, including non-dairy. Buttermilk will give you the fluffiest and best tasting bread, but I regularly make this with oat milk with excellent results.
How to Cook Cornbread in a Dutch Oven
- Whisk the dry ingredients together.
- Combine the milk, egg, and oil and mix well. Pour it into the dry ingredients and mix gently until everything is combined.
- Pour the batter into a Dutch oven lined with parchment.
- Cook with 8 coals below and 16 on top until golden brown and a toothpick inserted into the center of the cornbread comes out clean.
FAQs
For this recipe, I recommend using a 6-to-8-quart Dutch oven. You can still make it in a smaller Dutch oven, but the bread will be thicker, and will require a longer cooking time. You will also need to use less coals if cooking in a smaller oven, while still maintaining the 2:1 ratio of coals on top to bottom.
This Dutch oven cornbread is best enjoyed warm, immediately after baking. Serve it with butter and a drizzle of honey, if desired.
Cornbread dries out pretty quickly. I recommend eating it the same day it's made, but if you want to reheat any leftovers for breakfast the next day, warm individual slices wrapped in foil and heat over low flame on the fire or grill.
Tips and Troubleshooting
- To get ahead, mix your dry ingredients in a resealable plastic bag before heading out on your camping trip.
- Line your Dutch oven with parchment. It will make it easier to clean the oven after cooking and easier to lift the bread out of the hot Dutch oven. If you don't have parchment, be sure to butter the inside of your Dutch oven well.
- Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
More Dutch Oven Bread Recipes You'll Love
Recipe
Dutch Oven Cornbread
Equipment
Ingredients
- 1 ¼ cups all-purpose flour
- 1 ¼ cups cornmeal
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 1 ⅓ cups milk
- 1 large egg lightly beaten
- ⅓ cup vegetable oil
Instructions
- Prepare hot coals in a chimney or campfire. You'll need 24 coals for this recipe. Line a Dutch oven with parchment paper.
- In a large bowl, whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda together.
- Combine the milk, egg, and oil in a small bowl or jug and pour it into the dry ingredients. Mix gently until everything is combined and no dry patches remain.
- Scrape the batter into the prepared Dutch oven and cover with the lid.
- Set up the Dutch oven for cooking with 8 coals underneath and 16 coals on the lid. Cook until the cornbread is puffed and a toothpick inserted into the center comes out clean, about 25 minutes.
- Slice into wedges and serve warm.
Notes
- Get ahead--Mix your dry ingredients in a resealable plastic bag before heading out on your camping trip.
- Use parchment--Line your Dutch oven with parchment. It will make it easier to clean the oven after cooking and easier to lift the bread out of the hot Dutch oven. If you don't have parchment, be sure to butter the inside of your Dutch oven well.
- Cooking time can vary--Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
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