Easy Cabin Cornbread Recipe

Easy Cabin Cornbread Recipe

Cornbread Recipe

Easy Cabin Cornbread Recipe

Nothing beats the aroma of fresh cornbread in your cabin after a long day of outdoor adventures. This rustic, golden cornbread recipe is a cabin cooking classic that transforms simple pantry ingredients into pure comfort food magic.

 

Cast iron skillet cornbread has been a staple of outdoor cooking for generations, and for good reason. The heavy iron creates an irresistibly crispy crust while keeping the inside tender and moist. Whether you’re gathered around a crackling campfire or cooking on your cabin’s propane grill, this foolproof recipe delivers bakery-quality results every time.

 

Perfect as a side dish for hearty stews, morning eggs, or simply slathered with butter and local honey, this cornbread brings people together around the table. The best part? It requires just one bowl, minimal prep time, and uses ingredients that won’t spoil during your cabin getaway.

Easy Cabin Cornbread Recipe

Golden, crispy-crusted cornbread made in a cast iron skillet over campfire coals or camp grill. This traditional one-bowl recipe creates the perfect side dish for any cabin meal – from hearty breakfast hash to evening chili. The cast iron gives it an irresistible crunchy bottom that works beautifully with butter and honey.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method

Ingredients
  

  • 1 cup Yellow cornmeal
  • 1 cup All-purpose flour
  • 1/4 cup Granulated sugar
  • 1 tbsp Baking powder
  • 1 tsp Salt
  • 1 cup Milk
  • 1/3 cup Vegetable oil
  • 1 Large egg
  • 2 tbsp Butter for greasing pan

Equipment

  • 1 10-12 inch cast iron skillet w/lid or Dutch oven
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Whisk or large fork
  • 1 Wooden spoon for stirring
  • 1 Measuring spoons
  • 1 Campfire setup will grill grate or portable grill or propane camp stove
  • 1 Heat-resistant gloves or oven mitts
  • 1 Long-handled utensils for coal management
  • 1 Tongs for moving coals for campfire setup method
  • 1 Toothpicks or knife for doneness testing
  • 1 Trivet or heat-resistant surface for cooling
  • 1 Spatula for serving
  • 1 Coal chimney starter for campfire setup method
  • 1 Aluminum foil can be used for lid
  • 1 Paper towels for cleanup
  • 1 Cooler to keep ingredients fresh

Method
 

  1. Prepare your heat source: Build a good bed of coals if using a campfire, or preheat your camp oven/grill to 425°F.
  2. Heat the skillet: Place cast iron skillet over medium heat and add 2 tablespoons butter. Let it melt and coat the bottom and sides.
  3. Mix dry ingredients: In large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  4. Mix wet ingredients: In medium bowl, whisk together milk, oil, and egg until well combined.
  5. Combine: Pour wet ingredients into dry ingredients. Stir just until combined – don’t overmix (lumps are okay).
  6. Bake: Pour batter into the hot, buttered skillet. Cover with lid.
  7. Test for doneness: Insert a toothpick in center – should come out clean or with just a few moist crumbs.
  8. Cool: Let cool in skillet for 5-10 minutes before cutting.
Campfire Method
  1. Place skillet on coals with more coals on the lid. Bake 20-25 minutes.
Grill Method
  1. Cook on medium heat with lid closed for 20-25 minutes.

Cooking Tips

    • Heat management: Use about 8-10 coals underneath and 12-15 on top for even baking
    • The cast iron skillet with lid is absolutely essential – this recipe won’t work properly with regular cookware due to the specific heat distribution needed for cabin/campfire cooking.
    • Rotation: Rotate skillet 1/4 turn every 10 minutes, and rotate lid opposite direction
    • We recommend using organic cornmeal from Bob’s Red Mill for the best flavor
    • A well-seasoned Lodge cast iron skillet makes all the difference
    • Learn more about seasoning cast iron cookware for best results

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Variations

    • Jalapeño Corn: Add 2-3 diced jalapeños and 1/2 cup shredded cheese

    • Sweet Corn: Fold in 1/2 cup corn kernels (canned, drained)

    • Honey Butter: Mix 1/4 cup honey into softened butter for serving

Nutritional Information

DV = Daily Value based on 2,000 calorie diet

Nutrient Amount
Calories 245
Total Fat 9g
Saturated Fat 3g
Cholesterol 35mg
Sodium 420mg
Total Carbs 37g
Dietary Fiber 2g
Sugars 8g
Protein 6g
Vitamin A 8% DV
Calcium 15% DV
Iron 8% DV

FAQ

Can I make this cornbread recipe without a cast iron skillet?

While cast iron gives the best crispy crust, you can use a regular 9-inch cake pan or baking dish. Preheat the pan with butter for better results, but you won’t get that signature crispy bottom.

What if I don't have access to an oven at my cabin?

This recipe works great on a camp grill or over campfire coals! Use the coals method described – about 8-10 coals underneath and 12-15 on the lid. Rotate every 10 minutes for even cooking.

Can I substitute the milk if I don't have refrigeration?

Yes! You can use powdered milk mixed with water, canned evaporated milk, or even non-dairy alternatives like almond or oat milk. The texture will be slightly different but still delicious.

How do I know when the cornbread is done without a thermometer?

Insert a toothpick or knife into the center – it should come out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.

Can I make this ahead of time for my cabin trip?

Absolutely! You can pre-mix the dry ingredients at home and store in a sealed container. At the cabin, just add the wet ingredients and bake. The finished cornbread keeps for 2-3 days wrapped in foil.

*If you like the idea of quick and easy campfire meals check out our quick and easy campfire treats!

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