Sorry for the hiatus! The last week of August was spent getting everything together for my largest camping trip to date. I then went traveling for a month! For this last camping trip, I bought extra cast irons for the campfire and definitely had to use my new Coleman grill for additional items for the amount of people we had. Before the trip I really wanted to get this griddle but it was out of stock until yesterday. Thankfully there was a big cash back event yesterday and it is back in stock so I grabbed it for next year shenanigans!
So in the meantime for this past camping trip, I had to rely on my trusty cast irons! If you are in the market, Macy’s has one on Last Act for under $20 so I would grab one now before they are gone (I know I am getting one for backup!)
A lot of camping trips I like to make chili the last night. What goes best with chili but cornbread! I like to spice up my cornbread with jalapeños but if you want plain omit those and the cheese. Also feel free to add any of your favorites!
Ingredients –
- 2 packages Jiffy Cornbread mix
- 2 eggs
- 2/3 c. Buttermilk (or milk)
- Chopped jalapenos
- Cheddar cheese
- 2 tbls honey (optional)
Directions –
- Mix corn mix, eggs and milk in a bowl and stir until well blended
- Add honey (if desired), chopped jalapeños, and shredded cheddar or mexican cheese
- Stir again until combined
- Add 2 – 4 tbls butter in a cast iron pan over campfire
- Swirl butter around in pan until melted
- Add cornbread to middle of pan and spread evenly around the pan with a spatula
- Cover pan with foil
- Cook medium-low heat away from direct flame for about 15 minutes or until sides start to tan
- Let pan rest covered for about 5 minutes
- Cut into slices and serve!
* Note: if you want to have easy cleanup, add foil to the bottom of the pan and skip the melted butter step. Just pour directly into foil lined pan. I usually like easiest cleanup on the last night!
I would love feedback! If you have tried this recipe, please rate below and/or comment!
Cooking with Campfire 