Skillet Cornbread

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With golden brown edges and just a touch of sweetness, this Cast Iron Skillet Cornbread is a super easy to make on the stovetop or over a campfire. It’s the perfect side dish for any type of grilled meat, stew, or bowl of chili!

Cornbread in a skillet over a campfire

You might think baking at a campsite would be a little tricky, and generally speaking that is true, but this skillet cornbread is an exception!

This cornbread so easy to make, even without any fancy equipment. All you need is a cast iron skillet and some aluminum foil, and you’re ready to “bake” some delicious buttery cornbread right over your campfire or camp stove.

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There’s a sharp divide in the world of cornbread between the Northern style, which tends to be sweeter and more cake-like, and the Southern style, which tends to be more savory and bit more crumbly. This recipe we’re sharing today is a blend between both styles—a little sweet, a little savory (which will likely offend everyone, equally).

A slice of cornbread on a plate with a bowl of chili

But we feel this middle-of-the-road approach gives you a really versatile cornbread, that’s pairs great with anything grilled, stews, and chili. Or, you can spread a layer of butter and drizzle a bit of honey and eat it for dessert! It’s perfect both ways.

So if you’ve got a cast iron skillet and looking for a quick & easy camping side dish, this skillet cornbread is your golden ticket!

Ingredients for cornbread on a blue cutting board


Cornmeal (or polenta): To get that classic cornbread texture, we suggest using medium-ground cornmeal. It’s large enough to give the bread some nice corn texture, without being gritty. You can also use ground corn that is sold as polenta, which is just the Italian version of medium-ground cornmeal.

Flour: Regular AP flour.

Baking Powder: Make sure your baking powder is aluminum-free. You’ll be using a decent amount of it in this recipe and if it contains aluminum you will definitely have a noticeable metallic-off taste.

Salt: Just enough to balance out the sweetness of the honey.

Milk: We used whole milk for the final recipe, but also tested it will oat milk. If using oat milk, opt for the extra creamy variety.

Eggs: This will bind the cornbread together. Bob’s Red Mill egg substitute can also be used as vegan sub.

Honey: The perfect sweetener for cornbread! Honey gives you a subtle, understated sweetness which plays so well with the next ingredient…

Butter: Half the butter goes to the skillet, for toasty delicious edges, and the other half goes to batter, for a buttery delicious flavor.


Cast Iron Skillet: This recipe is best prepared in a cast iron skillet, which will radiate the heat upwards and allow you “bake” the cornbread. We used our 10” Lodge skillet.

Aluminum Foil: It’s important to cover the top of the lid with aluminum foil to trap the rising heat. Cut small slits in the foil to allow steam to escape.

Steps to make cornbread batter

How to make Skillet Cornbread

Melt the Butter

Whether you’re making this cornbread over a campfire or camp stove, the first step is to melt the butter in your cast iron skillet. Do this over low, controlled heat. Swirl the butter around to coat the entire pan. Once completely melted, remove the skillet from the heat.

Make the Batter

Crack the eggs and add the honey to a large mixing bowl, and whisk vigorously. You really want to make sure the eggs and the honey are completely mixed together. No honey clumps! Next, add the milk. Then you will want to spoon out a half of the melted butter from the skillet and mix it into the wet ingredients.

Once all your wet ingredients have been incorporated, it’s time to add the dry ingredients. Add the cornmeal, flour, baking powder, and salt. Fold gently with a fork until you reach a smooth, wet batter.

Steps to bake cornbread on the campfire


Pour your batter into the cast iron skillet, which should still have half the melted butter coating the bottom.

Next you will want to rip off a sheet of aluminum foil and cover the top of the cornbread, crimping around the edges so it doesn’t accidentally blow off. Using a sharp knife, slice a few vent slits in the foil to allow steam to escape.

Place the skillet over medium-low heat, either on your camp stove or on the grill grate over a bed of embers or coals. You really want to err on the side lower heat to avoid burning the bottom before the top has a chance to set.

After about 20 minutes, take a peak under the foil. The batter will have risen considerably. Once the top of the cornbread looks to be set, take it off the heat. Keep it covered and let it rest for another 5 minutes.

Cornbread in a skillet next to a bowl of chili with a slice of cornbread
Cornbread in a skillet over a campfire

Cast Iron Skillet Cornbread

This quick and easy cast iron cornbread can be made right over your campfire.
Author: Fresh Off The Grid
5 from 81 ratings
Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
8 slices


  • ½ stick butter , (4 tablespoons)
  • 2 eggs
  • 3 tablespoons honey
  • 1 cup milk
  • 1 cup cornmeal, medium grind
  • ½ cup flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt


  • Heat the butter in a 10" cast iron skillet until melted. Remove from the heat.
  • In a large bowl, beat the eggs and honey together until smooth. Add the milk and 2 tablespoons of the melted butter, then stir to blend.
  • Mix the cornmealflour, baking powder, and salt into the wet ingredients to combine.
  • Place the skillet back on the campfire or stove to reheat the butter. Swirl to coat the bottom. Pour the batter into the skillet, ensuring that it is in an even layer. Cover the skillet with foil, crimping the foil around the edges. Using a sharp knife, slice a few vent slits in the foil to allow steam to escape.
  • Cook over medium-low heat for 15-20 minutes, then move off the heat and let the bread rest (still covered) for an additional 5 minutes.
  • Cut into slices and enjoy.


Make ahead steps: The dry ingredients (cornmeal, flour, baking powder, and salt) can be measured and combined ahead of time. Store in an airtight container in your camp pantry box.

Nutrition (Per Serving)

Calories: 206kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Fiber: 1g | Sugar: 8g

*Nutrition is an estimate based on information provided by a third-party nutrition calculator

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  1. This is great camp cornbread! I grew up in the South, where cornbread is an art form sort of like our grits and while this “aint like Momma fixed it,” it’s top notch good with polenta. Very forgiving, too. I made a mistake and used too much polenta, then when I realized what I had done I just added more flour. Served at a camp gathering of over 30 people, it was a huge hit. Next time I’m on the hook for three skillets! Thanks very much!

  2. This looks really good, and I’m looking forward to trying it this weekend 🙂

    BTW, your “print” link is a bit messed up – the only thing that shows is the “t” and it was very hard to find! Just wanted to let you know 🙂

    1. Hi, if you switch to the desktop site instead of mobile view, you will be able to read all of it. If you ever run across this again on different pages, just switch to desktop site. You’ll need to zoom in. I hope this helps.

  3. anybody ever try this with gluten-free flour? I’m thinking of trying it with Bob’s 1 to 1. I’ll post back!

    1. Fresh Off the Grid says:

      It probably should work, but let us know what you find out. We’d love to hear.

    2. Deb Bialozynski says:

      I just made it tonight for the first time ever with Gluten-Free Flour & Gluten Free Corn Meal; both Bob’s Red Mill. I wasn’t sure the Corn Bread would rise or if I’d have one big pancake~but it did turn out nice in the cast iron skillet!! I will make it again~very easy!!5 stars

  4. Dubai Desert Safari says:

    Wow. looking great. Thanks for sharing this article.

  5. Too much salt. Use half as much.

  6. I made it on the stove (our oven is broken, hence looking for a skilet recipe). It turned out perfect in my opinion. Cooked just right, nice and fluffy. My boyfriend wanted me to add sugar next time but since we did in fact have iy with chili, I thought it was the perfect amount of sweetness.

    If you follow the recipe on the stove it’s no problem! I will definitely make it again.5 stars

  7. Deb Bialozynski says:

    Searched for a skillet Corn Bread that I could make on our stove since my oven was broke. I figured if it worked on a campfire stove it should work on my stove! Made it tonight to go my new chilli recipe and used Gluten-Free Flour & Gluten Free Corn Meal; both Bob’s Red Mill. I wasn’t sure the Corn Bread would rise (or if I’d have one big pancake)~but it did! Will make this again and enjoyed that it was quick & easy!!!5 stars

  8. Cristina Coro says:

    First time making corn bread on a campfire (but not in a cast iron skillet). Pretty tasty. Important to try to center the skillet on the fire as one side of my cornbread got a bit over cooked. We were sharing the grate with the Chile Mac recipe so there wasn’t quite enough room. Also used a small size (7-9″) skillet. This cornbread rises! Stuck to the foil a bit. Also may have left it on a bit longer than needed because I had never made and when I checked a couple of times the batter looked a bit raw. Will leave on for less time and will repeat for sure!

  9. Quick, easy and delicious! My fire grate was a bit crooked, so I turned the skillet a few times to help things cook a bit more evenly. So good!5 stars

  10. I made chili in my insta pot for the first time, 19 minutes, wow! So, I figured I’d try making a quick cornbread to go with it but, my oven is broken. 🙁
    So, I found this recipe and I followed it exactly with the exception of adding 2 TBL of sugar. I made in a non stick pan on an induction cook top. The bottom burned, but that was my fault. Once I cut the burned bit off I was left with a really delicious, moist cornbread! My family loved it and it was a great counterpoint to the slightly spicy chili.
    Thank you you so much for this easy, delicious recipe. Next time I may try adding in some jalapeno & cheddar. ????5 stars

    1. Fresh Off The Grid says:

      Love the idea of adding jalapenos and cheddar!!

  11. Ola beverly says:

    Really good…the way i like it; however, i left out a couple of items. I dont like egg or any sweetness in my cornbread. Very easy to do. Thanks for ur recipe!5 stars

  12. Dawn Marie says:

    Made this in my cast iron pan on a butane stove (campfire ban in our area!). Loved it with our chili dinner. Will be making over and over! (so easy too!)5 stars

  13. Has anyone ever made this cornbread with soy or almond milk?

    1. Fresh Off The Grid says:

      Shelly- we recently made this with Silk extra creamy oat milk and it turned out pretty well!!

  14. Made this tonight on a campfire with a cast iron skillet. I didn’t have honey so skipped that and melted butter instead of oil. It came out perfect. Not a piece leftover. I was also turned the pan once so it got even heating. Very tasty. Perfect browning.5 stars

  15. C. Corrales says:

    Simple recipe to take camping. I mix the dry ingredients ahead of time and put in a zip lock baggie. Then when it’s dinner time I add the egg, milk and honey. I’ve got a cast iron skillet that I pour the mixture in.
    The skillet has been on the fire for a little while so it’s got some heat to it when the mixture is poured in. I then cover with alum foil and turn in a few times on the campfire to insure the skillet is heated evenly.
    It’s a big hit with my camping companions. I try to make it out as more difficult but they see right through me. Everyone loves it. The second time I made it I used blue cornmeal. I use NON-GMO cornmeal from Bow & Arrow from the Ute Nation.
    The tribe’s 7,700 acre farm uses state-of-the-art sustainability practices to proudly produce our award-winning NON-GMO Bow & Arrow corn products. Check out: bowandarrowbrand.com5 stars

  16. Connie Nelson says:

    Loved this recipe, quick and easy and good.5 stars