Cornbread has got to be the simplest bread to make, and it goes with everything! It’s a one-bowl, no fuss, dinner or breakfast side that brings comfort to any meal, so it’s no wonder it’s a camping favorite. This easy campfire skillet gluten free cornbread recipe is one you’ll want to bookmark for your next camping trip — it’s sure to become a staple!
People tend to be very fussy about their cornbread preferences, but happily, this recipe is for you, no matter where you net out on the sweet/not sweet side of things. Whether you prefer your cornbread plain and simple or a little sweet and cake-like, this classic recipe base makes it possible to have it your way.
Using either the from scratch ingredient list or my super-handy gfJules Gluten Free Cornbread Mix, you can tailor this quick bread to suit everyone’s tastes. Here’s a secret for you: no one will turn down a fluffy slice of cornbread, it’s the dry, crumbly types that give cornbread a bad name.
If you do use the from-scratch recipe, just be sure to source all certified gluten free ingredients. It can be difficult to locate certified gluten free cornmeal, which is one of the reasons I made my gfJules Gluten Free Cornbread Mix in the first place. (Example: Bob’s Red Mill Corn Meal is labeled gluten free but is not certified gluten free. I buy Arrowhead Mills, but it is often out of stock).
I’ve added hot peppers or even leftover veggies (ala my Gluten Free Farmer’s Market Cornbread Casserole Recipe) to this recipe and it makes for a lovely side dish, or you can add a touch more sugar and if you have any bread left in the morning, it’s a great breakfast cake drizzled with maple syrup!
We campers are always looking for double-duty dishes!
How to Make Campfire Skillet Cornbread
Trust me when I tell you how E A S Y this recipe is. It’s a true one-bowl, use a fork or whisk recipe — no power mixers needed! Way less clean up!
Just like the cowboys did it (I’m imagining …?!).
Melt some butter or vegan butter in the pan while you’re mixing, then transfer the batter to the hot pan — with potholders! Then simply place the pan back onto the grate — not directly onto the flames — and cover with foil that’s got a few holes poked in it to allow steam to escape.
Watch it to be sure the bottom doesn’t burn, but it shouldn’t need more tending than a turn or two, and twenty minutes or so later, bread is served!
Of course, the nature of fires is that their temperatures are harder to gauge, so you’ll have to be the judge of yours and monitor closely, but using cast iron allows for cooking at very high temperatures.
What cast iron pan is best for cooking campfire skillet cornbread?
This Lodge 10-inch skillet is closest to the 1950s one I have and still use and love. It is reasonably priced and will last long enough to become a family heirloom in its own right!
I know you’re going to love making this easy Campfire Skillet Gluten Free Cornbread on your next camping trip! I can’t wait to see your photos and hear all about it!
For more gluten free camping recipes, don’t miss my Gluten Free S’mores Recipe and my Gluten Free Skillet Cookie recipe — you’ll bake that in much the same way, and eat it straight from the skillet with a spoon … mmmmmmmm!
Easy Campfire Skillet Gluten Free Cornbread Recipe
Easy Campfire Skillet Gluten Free Cornbread
This easy campfire skillet gluten free cornbread will become a staple around your fire during camping season!
Ingredients
OR
- 1 cup yellow cornmeal, certified gluten-free (like Arrowhead Mills GF Organic Yellow Corn Meal®)
- 1 cup gfJules™ All-Purpose Gluten-Free Flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2-4 Tablespoons granulated cane sugar, to taste
PLUS
- 3 Tbs. butter or vegan butter (e.g. Earth Balance® Buttery Sticks) -- **for the pan**
- 1 cup sour cream (dairy or soy – like Tofutti Better Than Sour Cream® or Vegan Gourmet®) OR plain yogurt, dairy or non-dairy (like So Delicious® Coconut Yogurt)
- 3/4 cup milk (dairy or non-dairy alternative)
- 1 large egg (or egg replacer equivalent like flax seed meal + water or aquafaba)
Optional Mix-ins
- 3-4 chipotle peppers, chopped – optional (gluten-free brand like Goya® or La Costeña®)
- 1/4 – 1/2 cup corn kernels – optional (drained, if using canned)
Instructions
- Build fire and stoke coals until hot. Arrange grate above flames. See photos, above recipe card.
- Place the 3 Tbs. butter in a heavy 10-inch skillet; place on the grate to melt and warm the pan.
- In a separate bowl, whisk together the sour cream, milk and egg. If baking from scratch, in a separate bowl, combine the cornmeal, gfJules Flour™, baking powder, baking soda, salt and sugar (if using).
- Stir the wet mixture into the dry ingredients or gfJules Gluten Free Cornbread Mix using a fork or whisk. Fold in the chopped peppers and corn kernels, if using. Spread into the hot greased skillet -- use pot holders!
- Cover with aluminum foil, crimping the edges to seal and poke several small holes in the top to vent steam. Place on the grate above the fire, but not directly on top of flames, if possible. Cook for 20 minutes, turning the pan a few times, and checking to ensure that the bottom is not burning. Bake until set and crispy brown around the edges. If you have a toothpick handy, use that to be sure the middle is done. Remove to cool in the pan; cut into wedges to serve.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 192Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 38mgSodium 504mgCarbohydrates 29gFiber 2gSugar 12gProtein 5g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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