Recipe: Corn Bread

Grab the butter out of the fridge and put the kettle on, this cornbread recipe is the perfect morning or afternoon snack.


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal (or polenta)
  • 2/3 cup granulated sugar
  • 1 tsp salt
  • 3 1/2 tsp baking powder
  • 1/3 cup neutral oil or melted butter
  • 1 large egg
  • 1 cup milk


9-inch cake tin

9 Quart Camp Oven

Trivet or Steamer Rack


  1. Grease a 9-inch round cake pan or cast iron skillet well and set aside.
  2. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine.
  3. Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
  4. Pour the batter into the prepared pan then place into camp oven. Bake until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
  5. Serve warm.