Skillet Cornbread
Cornbread mixed and baked in one skillet. Basecamp fuel.
- calories
- 250
- weight
- 2 oz
- cal / oz
- 125
- protein
- 4 g
- serves
- 4, scales
- prep
- 5 min
- cook
- 15 min
- total time
- 20 min
- water
- 200 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Lunch
- Canister stove
- Campfire coals
- Car camping
- Basecamp
- Vegetarian
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| All-purpose flour | 2/3 cup | |
|---|---|---|
| Cornmeal | 1/2 cup | |
| Sugar | 3 tbsp | |
| Baking powder | 1 tbsp | |
| Salt | 1/4 tsp | |
| Powdered egg | 1 tbsp | reconstitutes to 1 fresh egg |
| Oil | 2 tbsp | carried in a small dropper bottle |
| Water | 1/3 cup | added at camp |
Method
- Heat 2 tbsp oil in a 10-inch cast-iron skillet over medium heat until it shimmers.
- While the skillet heats, mix flour, cornmeal, sugar, baking powder, salt, and powdered egg in a small bag or bowl.
- Pour 1/3 cup boiled water into the dry mix and stir until a thick batter forms. A few lumps are fine.
- Carefully pour the batter into the hot oiled skillet, tilting to coat the bottom evenly.
- Reduce heat to medium-low, cover the skillet with foil or a lid, and cook for 12-15 minutes.
- The cornbread is done when a stick inserted in the center comes out mostly clean.
- Let cool for 5 minutes, then slice into wedges and serve warm.
Cornbread in a skillet sidesteps the oven problem entirely. The covered pan holds heat just like an oven would, and the flour-forward batter is thick enough to set without constant attention. Everything ships dry and mixes with boiled water at camp.
This recipe is good weight-to-calorie only at basecamp, where a cast iron already lives in the kitchen box and you’re staying put long enough to justify the fuel. Each slice is dense carbs, useful for breakfast or a substantial side. Skip it on anything longer than a weekend.
Packing
Mix flour, cornmeal, sugar, baking powder, salt, and powdered egg into a quart freezer bag at home. Carry oil in a small dropper bottle. Water is added at camp.
Variations
- Add 2 tbsp honey to the dry mix for a sweeter bread.
- Sprinkle 1 tbsp fine cornmeal into the hot oiled skillet before pouring batter for a crispy crust.
- Stir 1/4 cup shredded sharp cheddar and a pinch of cayenne into the wet batter for a savory variation.
https://www.littlehouseliving.com/how-to-make-corn-muffins-mix-recipe.html