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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.