Camping Skillet Cornbread Recipe - Fresh Off the Grid (2024)

With golden brown edges and just a touch of sweetness, this Cast Iron Skillet Cornbread is a super easy to make on the stovetop or over a campfire. It’s the perfect side dish for any type of grilled meat, stew, or bowl of chili!

Camping Skillet Cornbread Recipe - Fresh Off the Grid (1)

You might think baking at a campsite would be a little tricky, and generally speaking that is true, but this skillet cornbread is an exception!

This cornbread so easy to make, even without any fancy equipment. All you need is a cast iron skillet and some aluminum foil, and you’re ready to “bake” some delicious buttery cornbread right over your campfire or camp stove.

There’s a sharp divide in the world of cornbread between the Northern style, which tends to be sweeter and more cake-like, and the Southern style, which tends to be more savory and bit more crumbly. This recipe we’re sharing today is a blend between both styles—a little sweet, a little savory (which will likely offend everyone, equally).

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But we feel this middle-of-the-road approach gives you a really versatile cornbread, that’s pairs great with anything grilled, stews, and chili. Or, you can spread a layer of butter and drizzle a bit of honey and eat it for dessert! It’s perfect both ways.

So if you’ve got a cast iron skillet and looking for a quick & easy camping side dish, this skillet cornbread is your golden ticket!

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Cornmeal (or polenta): To get that classic cornbread texture, we suggest using medium-ground cornmeal. It’s large enough to give the bread some nice corn texture, without being gritty. You can also use ground corn that is sold as polenta, which is just the Italian version of medium-ground cornmeal.

Flour: Regular AP flour.

Baking Powder: Make sure your baking powder is aluminum-free. You’ll be using a decent amount of it in this recipe and if it contains aluminum you will definitely have a noticeable metallic-off taste.

Salt: Just enough to balance out the sweetness of the honey.

Milk: We used whole milk for the final recipe, but also tested it will oat milk. If using oat milk, opt for the extra creamy variety.

Eggs: This will bind the cornbread together. Bob’s Red Mill egg substitute can also be used as vegan sub.

Honey: The perfect sweetener for cornbread! Honey gives you a subtle, understated sweetness which plays so well with the next ingredient…

Butter: Half the butter goes to the skillet, for toasty delicious edges, and the other half goes to batter, for a buttery delicious flavor.


Cast Iron Skillet: This recipe is best prepared in a cast iron skillet, which will radiate the heat upwards and allow you “bake” the cornbread. We used our 10” Lodge skillet.

Aluminum Foil: It’s important to cover the top of the lid with aluminum foil to trap the rising heat. Cut small slits in the foil to allow steam to escape.

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How to make Skillet Cornbread

Melt the Butter

Whether you’re making this cornbread over a campfire or camp stove, the first step is to melt the butter in your cast iron skillet. Do this over low, controlled heat. Swirl the butter around to coat the entire pan. Once completely melted, remove the skillet from the heat.

Make the Batter

Crack the eggs and add the honey to a large mixing bowl, and whisk vigorously. You really want to make sure the eggs and the honey are completely mixed together. No honey clumps! Next, add the milk. Then you will want to spoon out a half of the melted butter from the skillet and mix it into the wet ingredients.

Once all your wet ingredients have been incorporated, it’s time to add the dry ingredients. Add the cornmeal, flour, baking powder, and salt. Fold gently with a fork until you reach a smooth, wet batter.

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Pour your batter into the cast iron skillet, which should still have half the melted butter coating the bottom.

Next you will want to rip off a sheet of aluminum foil and cover the top of the cornbread, crimping around the edges so it doesn’t accidentally blow off. Using a sharp knife, slice a few vent slits in the foil to allow steam to escape.

Place the skillet over medium-low heat, either on your camp stove or on the grill grate over a bed of embers or coals. You really want to err on the side lower heat to avoid burning the bottom before the top has a chance to set.

After about 20 minutes, take a peak under the foil. The batter will have risen considerably. Once the top of the cornbread looks to be set, take it off the heat. Keep it covered and let it rest for another 5 minutes.

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Camping Skillet Cornbread Recipe - Fresh Off the Grid (7)

Cast Iron Skillet Cornbread

This quick and easy cast iron cornbread can be made right over your campfire.

Author: Fresh Off The Grid

4.75 from 108 ratings

Pin Save Rate

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

8 slices


  • ½ stick butter , (4 tablespoons)
  • 2 eggs
  • 3 tablespoons honey
  • 1 cup milk
  • 1 cup cornmeal, medium grind
  • ½ cup flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt


  • Heat the butter in a 10" cast iron skillet until melted. Remove from the heat.

  • In a large bowl, beat the eggs andhoneytogether until smooth. Add the milk and 2 tablespoons of the melted butter, then stir to blend.

  • Mix thecornmeal,flour,baking powder, andsaltinto the wet ingredients to combine.

  • Place the skillet back on the campfire or stove to reheat the butter. Swirl to coat the bottom. Pour the batter into the skillet, ensuring that it is in an even layer. Cover the skillet with foil, crimping the foil around the edges. Using a sharp knife, slice a few vent slits in the foil to allow steam to escape.

  • Cook over medium-low heat for 15-20 minutes, then move off the heat and let the bread rest (still covered) for an additional 5 minutes.

  • Cut into slices and enjoy.


Make ahead steps: The dry ingredients (cornmeal, flour, baking powder, and salt) can be measured and combined ahead of time. Store in an airtight container in your camp pantry box.

Nutrition (Per Serving)

Calories: 206kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Fiber: 1g | Sugar: 8g

*Nutrition is an estimate based on information provided by a third-party nutrition calculator

Side Dish


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Camping Skillet Cornbread Recipe - Fresh Off the Grid (2024)


Should I preheat my cast iron skillet for cornbread? ›

You WANT some sizzle here. This helps develop the perfect crust and keeps your cornbread from being too crumbly. Stick your skillet in the oven to warm up as it preheats; it usually takes 10 to 15 minutes to get your skillet to just the right temperature!

How do you cook cornbread in a cast iron skillet without it sticking? ›

How to Keep Food From Sticking to Cast Iron
  1. Two words: heat & oil. The most common reason food sticks to cast iron is because the pan is simply too hot. ...
  2. Preheat your skillet for 4 to 5 minutes to establish an even heat before adding your food. ...
  3. Add enough oil to the pan before adding food.
Jan 5, 2023

What is the best pan to make cornbread in? ›

But there's one dish that nothing but a cast iron skillet will do: cornbread. Why? If you bake it in anything else cornbread will not achieve the desired crispy crust.

How do you make cornbread that doesn't fall apart? ›

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

Do you preheat cast iron skillet with or without oil? ›

Preheat your skillet before adding any oil, fat, or food.

You always want to preheat your skillet before cooking with it on the stovetop. Putting cold food in a cold cast-iron pan will make your food stick. Cast-iron skillets don't heat as evenly as nonstick or stainless steel pans, but they keep their heat very well.

Should cornbread batter sit before baking? ›

Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

What is the trick to cooking with cast iron skillet? ›

For one, cast iron pans aren't perfectly smooth and foods like eggs may get stuck. For the best results, make sure to keep your cast iron pan seasoned, and preheat the skillet for a few minutes before you add any food to it. This allows the pan to heat evenly and prevents most food from sticking. Add fat as needed.

Why is everything sticking to my cast iron skillet? ›

Occasionally food may stick to your cast iron cookware. This can happen for a variety of reasons, such as not using enough fat or oil when cooking, using cookware that isn't well seasoned, or when breaking in new cookware that hasn't built up additional layers of seasoning.

Is it better to bake cornbread in a glass or metal pan? ›

A cast iron skillet is your best choice for cornbread

Cast iron can also withstand abrupt temperature changes better than glass. To achieve ideal cornbread, heat up your cast iron skillet in the oven and then melt some butter into it. Pour your cornbread batter into the already hot pan.

Should I bake cornbread in metal or glass? ›

Glass, ceramic, and cast iron work best, but you can also use metal baking dishes.

Should cornbread batter be thick or thin? ›

The consistency of the batter should be a bit like pancake batter—a little on the thin side. Thick batter can result in dry texture and cornbread that crumbles easily after baking. If you feel your batter is too thick, simply add a splash of extra milk.

Will an extra egg make cornbread less crumbly? ›

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture.

Should you let cornbread batter rest? ›

Cornbread Best Practices:

LET the batter sit for 15-20 minutes before baking. This allows the baking powder to activate and incorporate more air. BE gentle!! When pouring your rested batter into the hot skillet, try to disturb the battle as little as possible – once you pop the air bubbles they don't come back.

Why does my cornbread always fall in the middle? ›

While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.

Do you preheat cast iron before baking? ›

But despite some popular cooking myths, cast iron does not heat evenly—or quickly. That's why preheating is such an important (and often overlooked) step.

How long to preheat cast iron for bread? ›

Preheat your home oven to 450°F (230°C) with a Dutch oven inside for 30 to 45 minutes.

Do you have to preheat a cast iron skillet in the oven? ›

Preheating your cast iron skillet in the oven will prevent the center hot spot which can occur when simply preheating on a burner. When a very hot pan is required, this method is preferred as it avoids the kind of damage which can occur to an empty pan over a very hot burner.

Do you pre heat cast iron? ›

The benefits of preheating your cast iron involve how your cooking oil and your pan communicate. According to Amy Traverso at Yankee Magazine, proper preheating creates an atmosphere where the pan's metal — now properly expanded thanks to the heat — will not stick to the food you put on it.

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