Campfire Dutch Oven Jalapeño Cornbread Camping Recipe

Campfire Cornbread by CampingForFoodies features a golden brown freshly-baked jalapeno and cornmeal bread in a black cast iron Dutch oven sitting on the ground at a campsite with brown pine needles in the background.

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: Servings

Camping For Foodies Sides Camping Recipes: This Campfire Dutch Oven Jalapeño Cornbread Camping Recipe is a flavorful bread with a little hint of jalapeno and a required accompaniment served on the side of a big bowl of chili.

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Ingredients

Dry ingredients (can be meassured and mixed at home)

1 cup all purpose flour (If you want additional fiber, you can use 1/2 cup all purpose flour with 1/2 cup whole-wheat flour.)
1 cup cornmeal (Yellow is best but white or blue cornmeal may also be used.)
2/3 cup white sugar
1 teaspoon salt
1 tablespoon baking powder

Wet ingredients

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

Instructions

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.

Notes

If you have a 12-inch (or larger) standard depth Dutch oven you will want to place a 10-inch cake pan inside and pour the batter directly into the cake pan. Check this Dutch Oven Temperature Chart to see how many coals you will need to maintain 350 F degrees. https://www.campingforfoodies.com/dutch-oven-temperature-chart/

Nutrition Information