Campfire Cornbread: Easy Dutch Oven Jalapeño Cornbread
Skip the cornbread mix because this homemade Campfire Cornbread is totally delicious and super simple too! Just like the earliest pioneers coming to the new world, this tasty bread made from ground corn will become a staple when planning your Dutch oven camping recipes.
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How To Make This Dutch Oven Jalapeño Cornbread Camping Recipe
This is one of our favorite winter camping recipes to serve with a hot bowl of chili!
If a recipe calls for a Dutch oven, what can I substitute instead?
My easy cornbread recipe does not have to be made in a Dutch oven … there are some really fun campfire cooking equipment gadgets that are designed specifically for baking campfire skillet cornbread!
You can use a cast iron cornbread wedge pan in a propane camp oven or RV oven. You’ll just pour the batter in the individual compartments of these pans and reduce the baking time.
Lodge Seasoned Cast Iron Wedge Pan
Alternatively, you can use a 9- or 10-inch cake pan or pie plate in a camp oven or RV oven.
Why Does Cornbread Stick To The Pan?
If your cast iron cooking equipment is not properly seasoned, your campfire cornbread may stick to the pan.
Check out our Cleaning And Seasoning Cast Iron Dutch Oven Cookware post for tips to avoid those problems and maintain your camp cooking equipment like a pro!
How To Get A Golden Brown Color
Remember, in order to get a golden brown color when baking with a campfire Dutch oven, you need to use a regular (not deep) Dutch oven so the heat from the top of the oven is close enough to brown your batter, bread or whatever you may be baking.
You can learn more about this in our blog post that answers the question, What size Dutch oven should I buy for camping?
Camp Cooking Tip: If the bottom seems to be getting done before the top is browning, just take some coals from the bottom and move them to the top to even out the cooking process.
In my humble opinion, baking in a campfire Dutch oven is more art than science … and, that’s part of the fun of using them!
If you like the idea of corn bread but don’t want the slightly spicy addition of jalapeno peppers, try this classic Dutch Oven Cornbread that features cornmeal and canned cream style corn.
These yummy homemade Dutch Oven Biscuits combine butter, sugar, salt, Bisquick Mix, egg and club soda to make a dense and hearty biscuit that is awesome when topped with melted butter! It’s a great pairing for chili if you prefer a savory side.
Pairings For Jalapeño Cornbread
Why is cornbread good for you? Because it makes you smile! LOL Cornbread and chili are a match made in heaven and the combination makes a hearty camp dinner meal!
We currently have 6 different chili recipes on Camping For Foodies. You may want to try one or all of them!
- Dutch Oven Chili: Secret Family Recipe Revealed. After years of begging for this recipe, my brother-in-law finally shared this secret family recipe! The combination of a homemade spice mix, ground beef, Italian sausage and a splash of beer make this chili recipe one that you will rave about for years!
- Campfire White Chili Recipe. Beyond yummy with a slight Mexican flare from the cumin and cilantro which goes really well with this particular campfire cornbread recipe because of the jalapeños in the cornbread.
- Dutch Oven Campfire Chili. Classically delicious and one of my favorites that combines ground beef and Italian sausage with tomatoes, beans, garlic, onions, chili powder and other spices then is simmered and topped with cheddar cheese and sour cream.
- Spicy Steak Chili Camping Dutch Oven Recipe. A bit too spicy for me but my husband loves it, he is a heat freak in case you didn’t know!
- Spicy Chicken And Corn Chili Camp Recipe. A recipe I created for The Emergency Kit Cook Off which prohibited the used of any perishable food items, so, I used non-perishable canned goods and dried spices to create a dish that is perfect if you are low on refrigerator/cooler space during your camping trips!
- Our Smoked Ground Beef Chili is a twist on a classic. The entire recipe cooks in a portable pellet grill smoker.
I made this Campfire Dutch Oven Jalapeño Cornbread Camping Recipe on the GFGN TV show with the episode that also featured Amuse Bouche and Wildflower Bread Company. You can check out that episode here.
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If you are preparing camping meals for two, you will probably won’t eat the entire loaf. Heat leftover slices in a cast iron pan on a camp stove or wrapped in aluminum foil on a grate over hot coals in fire pits, then top with maple syrup or honey butter for a sweet treat.
We have a bunch of sweet camping dessert recipes but we also make this cornbread as a less-sweet option for dessert.
How To Make Campfire Cornbread
Step 1. Prepare the heat source. If you are baking with a camp Dutch oven or cast iron skillet over the flames of a camp fire … you are doing it wrong!
You actually want to be cooking over the coals … not the fire. So, you should ask yourself the question: “When should I build a campfire?”
The answer is: “Early enough to have the wood burn down enough to create a nice bed of coals that you can use for cooking.”
You’ll also want to be adding to your stash of coals throughout the cooking process …so, keep a fire burning on the opposite side of your campfire ring so you can steal coals for cooking when you need them.
Step 2. Combine dry ingredients. I find it easiest to measure and mix the dry ingredients at home.
Step 3. Combine wet ingredients and then mix with dry.
Step 4. Bake at 350 F degrees.
Step 5. Cool, slice and serve.
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Campfire Dutch Oven Jalapeño Cornbread Camping Recipe
- 10-Inch, 4 Quart Cast Iron Camp Dutch Oven (see * Note)
- 10.25-Inch Cast Iron Skillet (If you don't have a Dutch oven you can use a skillet in an oven or cover it with a tight-fitting lid and use coals.)
- 1 cup all purpose flour (see ** Note) (If you want additional fiber, you can use 1/2 cup all purpose flour with 1/2 cup whole-wheat flour.)
- 1 cup cornmeal (see ** Note) (Yellow is best but white or blue cornmeal may also be used.)
- 2/3 cup white sugar (see ** Note)
- 1 teaspoon salt (see ** Note)
- 1 tablespoon baking powder (see ** Note)
- 1 egg
- 1 cup milk
- 1/4 cup butter melted
- 1/4 cup frozen corn defrosted
- 1 large jalapeño pepper seeds removed and finely diced
- Start your campfire or charcoal briquettes and set up the Dutch oven for cooking.
- Heat 10-inch Camp Dutch Oven.
- Combine dry ingredients in large bowl.
- Combine wet ingredients in small bowl.
- Mix wet into dry just until combined and pour into preheated camp Dutch oven.
- Bake at 350 F degrees for approximately 30-40 minutes. Till slightly browned and toothpick comes out clean. (If you are using charcoal briquettes as your heat source, place 14 coals on top of the lid and 7 coals below the bottom of the oven.)
- Let cool slightly before slicing.
More Simple Camping Recipes
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