Cornbread was the first thing I ever successfully baked in a Dutch oven over an open fire, and I’ll be honest — it took a couple of scorched, sad attempts before I figured out the trick. Spoiler: it’s all about where you put the coals, and I’ll get to that.

But once it clicked, this became one of our most-requested camp meals. Bob will eat half a pan before it’s even cool enough to slice, and it turns a pot of my go-to instant pot chili into an actual event. There’s something about golden cornbread coming out of a cast iron pot with a mountain in the background that makes the whole restoring-a-1993-coach thing feel worth it.

If you’re just getting comfortable cooking on the road, this is a forgiving recipe to start with. You don’t need your RV’s built-in oven, you don’t need much counter space, and the ingredients are the kind of pantry staples we always keep stocked in the rig.

Dutch Oven Cornbread

Dutch Oven Cornbread

4.5 from 1 vote

Golden, crumbly cornbread with a crisp crust and a tender, honey-sweet middle — baked right in the Dutch oven over campfire coals.

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings8 slices
CourseSide Dish
CuisineAmerican
Calories210

Ingredients

Dry ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt

Wet ingredients

  • 1 cup milk
  • 2 large eggs
  • ¼ cup honey
  • ¼ cup butter, melted

Equipment

Method

  1. Line the bottom of the Dutch oven with parchment paper and lightly grease the sides.
  2. In a bowl, whisk together the cornmeal, flour, baking powder, and salt.
  3. In a separate bowl, beat the eggs, then stir in the milk, honey, and melted butter.
  4. Pour the wet ingredients into the dry and stir until just combined — a few lumps are fine, don’t overmix.
  5. Pour the batter into the prepared Dutch oven and smooth the top.
  6. Bake over low-to-medium coals for about 25 minutes, until the top is golden and a toothpick comes out clean.
  7. Let cool for 5 minutes, then lift out by the parchment and slice.

Notes

Coal placement

For even baking, put more coals on the lid than underneath — too much heat on the bottom scorches the crust before the middle sets.

Make it your own

Stir in a handful of shredded cheddar and a diced jalapeño for a savory version, or brush the warm top with extra honey.

Nutrition

Serving: 1 slice Calories: 210 Carbohydrates: 32g Protein: 5g Fat: 7g Sugar: 10g Sodium: 290mg Fiber: 1g

Why Coal Placement Matters More Than Anything

Here’s the lesson those first scorched batches taught me: a Dutch oven over a campfire bakes from the bottom by default, and cornbread does not like that. The bottom crust burns while the middle is still batter.

The fix is to move most of your heat up top. More coals on the lid than underneath turns your Dutch oven into something much closer to a real oven — heat coming down from above, gentle warmth from below. Every so often, give the pot a quarter turn and turn the lid the opposite way; it evens out any hot spots so nothing sits over the same coals too long. That’s the whole secret. Once I started doing this — no more scorched bottoms.

What to Serve It With

Cornbread is a team player. We most often serve it alongside:

  • A big pot of chili or bean soup from the Instant Pot
  • Pulled pork or anything smoky
  • A drizzle of honey and butter, eaten warm as-is

It also keeps well — wrap the leftovers and they’ll turn into the next morning’s breakfast with a little butter. For more on how we batch-cook and stretch meals in a small rig, that’s all in our hub on eating well on the road.

Share and enjoy, and happy travels!

The One Piece of Gear That Makes This Work

If there’s a single thing worth investing in for camp baking, it’s a good cast iron Dutch oven. The heavy walls hold steady heat, the lid doubles as a griddle, and one pot handles everything from cornbread to chili to breakfast. We’ve beaten ours up for years and it just keeps going.

Cast Iron Dutch Oven

The workhorse of our whole camp kitchen. Cast iron holds heat beautifully over coals, the lid flips over to work as another pan or griddle, and it cleans up easier than you’d think. If you’re only buying one pot for cooking on the road, make it this one.
Check price on Amazon

Frequently Asked Questions

Can I make this cornbread in a regular oven instead of a Dutch oven?

Absolutely. Pour the batter into a greased cast iron skillet or an 8x8 baking pan and bake at 400°F for about 20 to 25 minutes, until the top is golden and a toothpick comes out clean. You’ll lose a little of that campfire character, but the cornbread itself turns out just as good.

Why did my cornbread burn on the bottom?

Almost always too much heat underneath. A Dutch oven over a campfire bakes from the bottom by default, so the trick is moving most of your coals to the lid and keeping only a few underneath. If the bottom is scorching before the middle sets, pull some coals out from under the pot and pile more on top.

How long does Dutch oven cornbread keep?

Wrapped up or in an airtight container, it stays good for about two to three days at room temperature or up to a week in the refrigerator. In the RV we usually eat it faster than that, but leftovers warm up nicely with a little butter and make a great next-morning breakfast.

Can I freeze cornbread?

Yes. Let it cool completely, then wrap individual slices and freeze for up to two to three months. Thaw at room temperature or warm straight from frozen in a low oven. It’s an easy one to batch and stash for later.

Can I make it less sweet, or savory?

Easily. Cut the honey back to a tablespoon for a more traditional, less sweet cornbread, or leave it out entirely and stir in shredded cheddar and a diced jalapeño for a savory version that’s great alongside chili.

What can I serve with cornbread?

It’s a natural next to anything saucy or smoky — chili, bean soup, pulled pork, or a pot of stew. We most often make it to go with a batch of campfire chili, with butter and a drizzle of honey on the side.