Skillet Cornbread


There's nothing better than fresh baked bread on a campsite. Check out Chef Jonathan Collins' skillet cornbread for a savoury quickbread perfect for ribs. If you have any leftover it's perfect for a latenight campfire snack.

Skillet Cornbread by Chef Jonathan Collins


1 cup cornmeal
1 1/4 cup all purpose flour
1/2 cup white sugar
1 tsp baking soda
1 tbsp baking powder
1/4 cup honey
1 cup milk
1/2 cup corn oil
3 tbsp unsalted butter
2 eggs


  1. Combine dry ingredients and wet ingredients in separate bowls; fold together to combine.  
  2. Butter the inside of the cast iron pan, dust with flour to cover. 
  3. Add mixture to cold pan, bake 325F for 30 - 40 minutes. 
  4. Tent with aluminum foil over the top leaving plenty of space to capture heat.

Cook Time: 40 Minutes

Yield: Serves 6


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