Go Back
–+ servings
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

Prep Time: 5 minutes
Cook Time: 30 minutes
Resting Time: 5 minutes
Total Time: 40 minutes
Servings: 8 Servings
Author: Kim Hanna
Camping For Foodies Sides Camping Recipes: This recipe is an easy, quick & delicious cornmeal bread.
Print Recipe

Ingredients

Dry Ingredients (can be measured and mixed at home)

  • 2 cups cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • 1 teaspoon salt

Wet Ingredients

  • 2 large eggs beaten
  • 1 cup buttermilk see Note 1 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 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.
  • 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 (see Note 2).
  • Pour batter into the oven and cover with lid. Arrange coals for baking using 7 below the oven and 14 on the lid (see Note 3).
  • 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

  1. 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.
  2. 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/
  3. For different oven sizes, change the number of coals per this Dutch Oven Temperature Chart. https://www.campingforfoodies.com/dutch-oven-temperature-chart/

Nutrition Information

Calories: 196kcal | Carbohydrates: 32g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 518mg | Potassium: 189mg | Fiber: 4g | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg