Dutch Oven Cornbread: Easy, quick & delicious cornmeal bread

Some of the best Dutch oven camping recipes can be cooked by double-stacking your ovens! This simple Dutch Oven Cornbread is the perfect pairing for campfire soups, stews and chili meals. Leftovers make yummy snacks, breakfast treats and desserts.

Dutch Oven Cornbread by CampingForFoodies features a black cast iron Dutch oven filled with a freshly baked recipe of golden-brown cornbread, set on the ground to cool, waiting to be served at the campsite.
Dutch Oven Cornbread by CampingForFoodies

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Prep To Make It

When you are making easy camping meals, it is a good idea to measure and mix dry ingredients at home, then just transport what you need to the campsite in tightly sealed food storage containers. For this cornbread, you’ll want to combine the cornmeal, baking powder, baking soda, sugar and salt.


Cooking Methods & Equipment

If you are making this as one of our easy campfire recipes, you’ll need to get your fire going to generate nice hardwood coals for baking, or, you can use charcoal briquettes.

You can make this as one of our camp stove recipes if you have a Dutch oven dome and heat diffuser plate. You’ll want to be sure you are cooking on a level surface.

Camp Chef Dutch Oven DomeCamp Chef Dutch Oven DomeCamp Chef Dutch Oven Dome

 

Camp Cooking Tip: When you are making Dutch oven baked goods you can ensure even baking by turning the lid and the oven (in opposite directions) about 1/4 turn, every 10 minutes or so throughout the cook time.


Steps To Make It

Step 1. Prepare your ingredients, heat source and equipment as directed.

Use 21 charcoal briquettes or uniform campfire coals to preheat a standard depth 10-inch Dutch oven to 350 degrees F. If you are using a different oven size, use this Dutch oven temperature chart to see how many coals you need.

If you’ll be using a propane camp oven with a dome and heat diffuser plate, a conventional or RV oven, you can use a non-stick pan or cast iron skillet. Grease it with a little butter or non-stick spray.

Camp Cooking Tip: I like the slightly crispy texture of the corn bread when it is cooked directly in cast iron cookware but if you want to be able to lift the entire loaf out of the pan you could always line it with parchment. Never done it? See how to line a Dutch oven with parchment paper.

Step 2. Measure buttermilk. Camp Cooking Tip: If you don’t use buttermilk, don’t bother buying it for one thing. Instead, measure one cup milk and add a tablespoon of vinegar, let it set for about 5 minutes then continue with the process.

Step 3. Combine wet ingredients in medium bowl. Whisk the eggs then add the buttermilk and corn, stirring to combine.

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Step 4. Add dry ingredients. Now, you’ll mix the cornmeal, baking powder, baking soda, sugar and salt into the bowl with the wet ingredients. Mix everything together just until the ingredients are incorporated.

Step 5. Melt butter and add batter. Drop the butter into the pre-heated Dutch oven and let it melt. Pour batter into the pot and cover with lid. Arrange coals using 7 below the oven and 14 on the lid.

Step 6. Rotate during cooking. Rotate the lid and oven in opposite directions every 10 minutes or so until the bread is a nice, even, golden-brown color, about 30 minutes. The bread is done when an inserted toothpick comes out clean.

Step 7. Cool and serve. Remove the pan from the heat and let cool slightly. Slice and serve. If desired, top with butter, honey or your favorite sweet condiment.


Pairings

When I am serving this as one of my camping side dishes, the first thing I think of is chili.

This Campfire Chili is award-winning. It combines ground beef and Italian sausage for a flavorful start. The addition of onion, garlic, bell pepper, chili powder, other spices and top with a little cheddar cheese to create this crowd favorite that consistently gets 5-star ratings.

This is one of our favorite camping dinner recipes that has been a long time coming. My brother-in-law finally shared his family secrets with me. It makes a big batch, enough to serve 10, which is great for larger families or smaller ones who want leftovers. His Dutch Oven Chili has a big list of ingredients but that’s why the flavor is sooooooo good.

Our Smoked Ground Beef Chili cooks for 5 hours in a portable tailgate smoker to create a unique version of the classic meal.

This Dutch Oven White Chicken Chili features traditional chili ingredients and spices that are combined with cubed chicken, green chiles, cream cheese and cilantro to create a rich and creamy hearty meal.

Campers enjoy a slightly Mexican flavor profile when this White Chili With Ground Turkey is on the menu.

Many vegetarian camping recipes are great with cornbread as a side. Try this dish that combines corn, red onion, black beans, queso fresco cheese, cilantro and a simple homemade dressing to create this wildly popular Easy No Cook Healthy Southwest Camping Salad.


Scaling Servings


Cornbread is one of the best camping snacks to enjoy out on the trail during a long hike. If you want to make additional servings, I recommend making more loaves in multiple ovens. If you just double the ingredients and try to make a big loaf in one single Dutch oven, you may end up with a fully cooked outer edge and a raw center. I like stacking ovens when I am making several batches of the same recipe.


Similar Recipes

I like serving Dutch oven corn bread with a twist as a side for lots of different winter camping recipes.

This Jalapeno Campfire Cornbread Dutch Oven Recipe combines all purpose flour with yellow cornmeal and a bit of diced jalapeño pepper to provide a hint of heat to this yummy version.

If we have any cornbread leftover, I like serving it as one of my camping desserts. I add a little sugary topping, like a cinnamon butter or a nice jam, to increase the sweetness. If you wrap the cornbread in aluminum foil, you can place it near a hot campfire to warm it up just a bit before serving.


Prepare In Advance

To prepare as one of our make ahead camping meals, do this:

  • At home: Make the cornbread according to instructions. Place on wire rack and cool completely. Wrap bread, unsliced, in plastic wrap and refrigerate until you are ready to serve it. The cornbread will remain fresher and moister if it is not sliced until serving.
  • At camp: If you want to serve the cornbread warmed, wrap it in tin foil and heat it over hot campfire coals. Then, slice and serve topped with your favorite flavored butter, preserves, frosting or glaze.

Print This Recipe

Dutch Oven Cornbread by CampingForFoodies features a black cast iron Dutch oven filled with a freshly baked recipe of golden-brown cornbread, set on the ground to cool, waiting to be served at the campsite.

Dutch Oven Cornbread

Kim Hanna
Camping For Foodies Sides Camping Recipes: Dutch Oven Cornbread is an easy, quick & delicious cornmeal bread.
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Resting Time 5 mins
Total Time 40 mins
Course Breakfast Camping Recipes, Dessert Camping Recipes, Sides Camping Recipes, Snacks Camping Recipes
Cuisine American
Servings 8 Servings
Calories 196 kcal

Ingredients
  

  • 2 cups cornmeal*
  • 2 teaspoons baking powder*
  • 1/2 teaspoon baking soda*
  • 1 tablespoon sugar*
  • 1 teaspoon salt*
  • 2 large eggs beaten
  • 1 cup buttermilk see NOTE below
  • 1 (15 oz ) can cream style corn
  • 2 tablespoons butter

Optional for serving:

  • Butter if desired
  • Honey or jam for sweetness if desired

Instructions
 

  • Prepare ingredients as directed.
  • Dry ingredients marked with * can be measured and mixed at home.
  • Preheat standard depth 10-inch Dutch oven to 350 degrees F (21 total briquettes or uniform campfire coals = 14 on top of the lid / 7 below the bottom of the oven). If baking in a propane camp oven, conventional or RV oven, a non-stick baking pan or cast iron skillet work well. You’ll want to grease the cast iron pan with with a little butter or non-stick spray.
  • Measure 1 cup buttermilk NOTE: If you don't have buttermilk you can just add a tablespoon of vinegar to one cup milk, let it set for about 5 minutes then continue with the recipe.
  • In a medium bowl, whisk the eggs, then stir in the buttermilk and corn.
  • Stir in the the cornmeal, baking powder, baking soda, sugar and salt to the bowl and mix just until the ingredients are incorporated.
  • Drop the butter into the pre-heated Dutch oven and let it melt. Camp Cooking Tip: If you want to easily lift the bread out of the Dutch oven, you can line it with parchment paper, but I like having a crispier bottom to this cornbread recipe so I like baking it right in the bottom of the prepared pan with the melted butter. See how to line a Dutch oven with parchment paper. https://www.campingforfoodies.com/how-to-use-dutch-oven-liners/
  • Pour batter into the oven and cover with lid. Arrange coals for baking using 7 below the oven and 14 on the lid.
  • Rotate the oven and lid in opposite directions every 10 minutes to ensure even baking.
  • Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
  • Remove from heat and let cool slightly, then, slice and serve.
  • Spread with butter and drizzle with honey or jam, if desired.

Notes

Here are a few more useful links:
Dutch Oven Temperature Chart https://www.campingforfoodies.com/dutch-oven-temperature-chart/
Camping For Foodies Recipes List https://www.campingforfoodies.com/camping-recipes-list/
Our Products https://www.campingforfoodies.com/shop/

Nutrition

Calories: 196kcalCarbohydrates: 32gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 45mgSodium: 518mgPotassium: 189mgFiber: 4gSugar: 4gVitamin A: 115IUVitamin C: 1mgCalcium: 106mgIron: 2mg
Cuisine American
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