We simply love this cornbread recipe. It is so yummy. It has a rich and buttery flavor, and the bits of corn provide a little texture. You can smother pieces of it in butter and honey but you don’t have to. You can eat it straight out of the pan and we have done that many times. It pairs perfectly with chili and stew, and compliments any meal with a Southern, Southwest or Tex-Mex style. In the picture above, it was paired with an amazing turkey chili, which was made by my new friend Jackie, another great camp chef! Maybe Jackie will share her chili recipe for a future blog post.
I like to serve this with my 4 Bean Chili Con Carne. For the recipe, see my blog post “Cookie’s 4 Bean Chili Con Carne.”
I have made this cornbread for family, friends, scouts (boys and girls) and adult scouters many times and it has always been devoured.
When I’m camping, I double this recipe and bake it in my 16-inch Dutch oven. It’s easy to make. I pre-mix all my dry ingredients at home so all I’m taking to camp is a bag of pre-measured sugar, a bag of pre-measured, mixed dry ingredients, butter, eggs or egg beaters, and canned creamed corn. If you foil line your Dutch oven, when the cornbread is done baking, you can grab the edges of the foil and lift the cornbread out of the oven for easier serving. Or you can just eat it out of the oven, like we do!
10-inch Dutch oven or 8×12 pan (for a double batch, use a 16-inch Dutch oven). You’ll also need a mixing bowl, pastry cutter or mixing spoon, a rubber spatula and measuring cups and spoons.
1 cup butter, softened
1 cup sugar
1 pound can creamed corn
1 cup flour
1 cup yellow cornmeal
4 teaspoon baking powder
1/4 teaspoon salt
Cream butter and sugar. Add eggs and creamed corn. Add dry ingredients. Pour into a foil lined, lightly greased, 10-inch Dutch oven or a lightly greased 8×12 baking dish. Bake in a 350°F oven, using 14 coals on the top and 7 coals underneath, for 1 hour or until the top is dry and golden brown. Serves 4-6.
For a double batch in a 16-inch Dutch oven, use 24 coals on the lid and 12 underneath.
Every 15 minutes, remember to give the oven a quarter turn in one direction and the lid a quarter turn in the opposite direction to help prevent hot spots.
Serve with butter, honey, and/or jam.