Campfire Cast Iron Cornbread Recipe

Cornmeal: A coarse flour made from dried corn, giving the cornbread its distinctive texture and flavor.

Flour: All-purpose flour provides structure to the cornbread, balancing the cornmeal.

Sugar: Adds a touch of sweetness to the cornbread, enhancing its flavor.

Baking powder: A leavening agent that helps the cornbread rise and become fluffy.

Salt: Enhances the overall flavor of the cornbread.

Milk: Adds moisture to the batter, making the cornbread tender.

Vegetable oil: Provides fat, which contributes to the cornbread's moist texture.

Egg: Acts as a binding agent, helping to hold the cornbread together.

To ensure an even cook and prevent burning, make sure to rotate the cast iron skillet periodically while it's over the campfire. This helps distribute the heat more evenly across the cornbread, resulting in a perfectly golden-brown top and a well-cooked center.

• cornmeal - Substitute with polenta: Polenta is essentially coarsely ground cornmeal and can be used interchangeably in most recipes.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more nutrients, though it may make the cornbread denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the cornbread.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may offer a slightly different flavor profile.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the cornbread.

• vegetable oil - Substitute with melted butter: Melted butter adds a rich flavor and moisture to the cornbread.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, making it a good vegan alternative.

• Allow the cornbread to cool completely before storing. This helps prevent condensation, which can make the cornbread soggy.
• Wrap the cornbread tightly in plastic wrap or aluminum foil to keep it fresh. For added protection, place the wrapped cornbread in an airtight container or a resealable plastic bag.
• Store the cornbread at room temperature for up to 2 days. If you need to keep it longer, consider refrigerating or freezing it.
• To refrigerate, place the wrapped cornbread in an airtight container. It will stay fresh for up to a week.
• For freezing, wrap the cornbread in plastic wrap and then in aluminum foil to prevent freezer burn. Place the wrapped cornbread in a resealable freezer bag. Label the bag with the date.
• Freeze the cornbread for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until warmed through.
• For a quicker option, microwave individual slices of cornbread on a microwave-safe plate. Cover with a damp paper towel and heat on medium power for 20-30 seconds.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the cornbread in aluminum foil to prevent it from drying out.
  3. Place the wrapped cornbread on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.

• Microwave Method

  1. Place a slice of cornbread on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds, or until heated through.

• Stovetop Method

  1. Preheat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the cornbread in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side, or until warmed through and slightly crispy.

• Toaster Oven Method

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the cornbread on a baking tray.
  3. Heat for about 10 minutes, or until warmed through.

• Campfire Method

  1. Wrap the cornbread in aluminum foil.
  2. Place the wrapped cornbread near the hot coals, not directly in the flames.
  3. Heat for about 10-15 minutes, turning occasionally to ensure even warming.

• Cast iron skillet: Essential for cooking the cornbread over the campfire, providing even heat distribution and a crispy crust.

• Campfire: The heat source for cooking the cornbread, giving it a unique smoky flavor.

• Mixing bowl: Used to combine the dry ingredients together.

• Mixing bowl: Used to whisk together the wet ingredients.

• Whisk: Useful for thoroughly mixing the milk, vegetable oil, and egg.

• Measuring cups: Necessary for accurately measuring the cornmeal, flour, sugar, and milk.

• Measuring spoons: Needed to measure the baking powder and salt precisely.

• Spatula: Handy for stirring the wet and dry ingredients together until just combined.

• Toothpick: Used to check if the cornbread is fully cooked by inserting it into the center.

• Heat-resistant gloves: Important for safely handling the hot cast iron skillet over the campfire.

Pre-measure ingredients: Measure and pack all dry ingredients in a ziplock bag before heading out.

Use a mixing jug: Combine wet ingredients in a large jug for easy pouring.

Preheat skillet: Place the cast iron skillet over the campfire while preparing the batter.

Use a lid: Cover the skillet with a lid or foil to ensure even cooking.

Check doneness early: Start checking the cornbread at 15 minutes to avoid overcooking.