Imagine the crackling campfire, the smell of sizzling butter, and a golden, cheesy cornbread that's about to transform your outdoor cooking experience! This Camp Style Skillet Corn Bread with Cheese is not just a recipe—it's a culinary adventure that brings the rustic charm of campfire cooking right to your table. Whether you're a seasoned outdoor chef or a kitchen enthusiast looking to spice up your bread game, this mouthwatering recipe promises a crispy, cheesy delight that will have everyone begging for seconds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- 1 cup shredded cheese (cheddar or your choice)
- 1/4 cup melted butter
Instructions
- Prepare your cast-iron skillet by placing it in a campfire or preheating it in an oven to 425°F (220°C). Ensure the skillet is well-seasoned and lightly greased with additional butter or cooking spray.
- In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, baking powder, and salt. Whisk these ingredients together until thoroughly blended.
- In a separate bowl, beat the eggs and then mix in the milk and melted butter. Whisk these wet ingredients until they are completely incorporated.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix; some small lumps are acceptable.
- Fold in about 3/4 of the shredded cheese into the batter, reserving some for topping.
- Carefully remove the hot skillet from the heat source and pour the batter directly into the skillet. The hot skillet will help create a crispy, golden bottom.
- Sprinkle the remaining cheese evenly over the top of the batter.
- Return the skillet to the campfire or oven and bake for approximately 18-20 minutes. The cornbread is done when a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove the skillet from heat and let the cornbread cool for 5-10 minutes. This helps the bread set and makes it easier to slice.
- Slice the cornbread into wedges directly in the skillet or carefully transfer to a serving plate. Serve warm and enjoy the rustic, cheesy goodness.
Tips
- Use a well-seasoned cast-iron skillet for the most authentic camp-style cooking experience and perfect crispy edges.
- Don't overmix the batter—a few small lumps ensure a tender, fluffy cornbread.
- For extra flavor, consider adding jalapeños, corn kernels, or crumbled bacon to the batter.
- Make sure your skillet is hot before pouring in the batter to achieve that signature crispy bottom.
- Let the cornbread rest for a few minutes after cooking to help it set and make slicing easier.
- Experiment with different cheese varieties like pepper jack, gouda, or a Mexican cheese blend for unique flavor profiles.
- If cooking indoors, a preheated oven works just as well as a campfire—the key is maintaining high, consistent heat.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 85mg
