Dutch-Oven skillet cornbread with fresh herbs, built for a hungry table after a long day out.
Prep 16 min · Cook 27 min
Heat the oven or a coal-ready dutch oven and grease a cast-iron skillet well.
Whisk the dry ingredients, then cut in the butter and stir in the buttermilk just until combined.
Turn the batter into the hot skillet so the edges start to crisp on contact.
Bake until risen, golden, and set through, with a crackly crust on the skillet cornbread.
Cool briefly and serve with fresh herbs, warm from the pan.
Breads & Camp Sides
Members
Honest skillet cornbread baked in cast iron, done the way the camp likes it.
Breads & Camp Sides
Members
A camp-side plate: hush puppies over the coals, cooked with a close eye and a hot pan.
Breads & Camp Sides
Free
Buttermilk cornbread with green chiles -- seared with a hard crust and rested before the knife.
Breads & Camp Sides
Members
Slow and simple campfire beans with sharp cheddar, full of deep, wood-smoke flavor.