Dutch Oven Cornbread with Honey Butter over the Campfire
Mix a cornmeal batter in a bowl, pour it into a greased 10-inch Dutch oven, and bake over campfire coals with coals on the lid at about 400°F for 22 to 28 minutes. Stir the honey butter while it bakes. The cornbread is done when a toothpick comes out clean, and the whole thing takes about 40 minutes.
This is the cornbread you make on the first night and get asked for on the last. It's golden and tender, with crisp edges from the hot pot. The batter is one bowl and nine pantry items, and you can pre-mix the dry part at home.
The honey butter is just soft butter, honey and a pinch of salt. Spread it on a warm square and it melts right in. It's good next to chili, with eggs in the morning, or alone as a snack.
Dutch Oven Cornbread with Honey Butter over the Campfire
- Prep
- 10 min
- Cook
- 28 min
- Serves
- 8
- Difficulty
- Easy
- Heat
- Hot coals, about 400°F (7 under the pot, 12 on the lid)
- Pack weight
- 3 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Low water
- A few dishes
- Prep ahead
Ingredients
11 ingredients, Crew only
Crew Recipe
This one's for the Crew
11 ingredients · 9 steps · Trail Notes · gear list
Join to unlock this recipe, plus 72 more Crew-only recipes.
Join the Crew Already a member? Sign inRound out your camp day
Picked to work with the same kit as this recipe.
BreakfastCast-Iron Cornmeal Johnnycakes Breakfast with Crispy Bacon and Cinnamon Maple Butter
LunchCampfire Beer-Simmered Brats in Cast Iron
DinnerCampfire Chicken Fajita Foil Packets with Lime CremaMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Cooked it? Rate & review it.
Your rating helps the next camper pick dinner. Got an idea to make it better? Tell us below — good ones get added to the recipe with credit to you.