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Loaded Skillet Cornbread (for the campfire or the grill)

August 6, 2013 7 Comments

If you follow me on Instagram, you know that we went on a quick camping trip over the weekend.  I wanted great food that was easy to prepare and could be cooked over the campfire.  I also wanted to use up a bit of what was already in the fridge before we left.  One of the things I made was this Loaded Skillet Cornbread.

You will need:

  • cornbread mix (I used 2 boxes of Jiffy)
  • 2 Tbsp butter, plus more for the skillet
  • 3 ears of corn
  • 1/2 pound of bacon, fried and chopped in bits
  • approx 1 cup of diced tomato (any kind.  I used grape tomatoes)
  • 1 small can of diced green chilies, drained
  • 1/2 cup shredded cheddar cheese
  • salt & pepper to taste
Shuck and then wash the corn.
Cut the kernels off of the cob, then pour them onto a griddle (or into a skillet) with about 2 Tbsp of butter and a generous sprinkling of salt.  Cook over medium high heat, stirring occasionally until the kernels are golden and begin to brown a little.
I was able to do this at home, as well as fry up the bacon.  I put them in separate ziploc baggies and packed them in the cooler.  At the campsite, when it was time to start cooking dinner I prepared the cornbread batter according to the directions on the box, then mixed in the tomatoes, corn, bacon, chilies and the salt and pepper.

I took butter and liberally greased a cast iron skillet, then poured the cornbread mixture in.  Sprinkle the shredded cheese over the top of the batter and cover the skillet, either with a lid or with foil.  (Or in this case, both.)

You want to set the skillet over medium low heat.  If it is too hot, the bottom will burn.  You can do this over the campfire, or on the grill in your own backyard.

You will be able to tell when it’s done with the top becomes a beautiful golden brown color, and a knife inserted into the middle comes out clean.

It’s really yummy.  Enjoy!

Filed Under: camping, recipes, Side Dish

Comments

  1. Kristin @ Yellow Bliss Road says

    August 6, 2013 at 9:02 AM

    Ok this sounds kind of like the tamale pie my mom used to make, only way better! Yum!!

    Reply
  2. Good Time Charlie says

    August 6, 2013 at 1:59 PM

    If one of your first ingredients is bacon, you have my heart. Yummy!!

    Reply
  3. C. Martinez says

    August 7, 2013 at 5:21 PM

    Hi! This looks fantastic! Just a quick question; what size is your cast Iron Skillet? Thanks

    Reply
  4. Amy* says

    August 8, 2013 at 1:16 PM

    Holy yum Vivienne! I
    m usually not a big corn person but this recipe looks like it will convert me…delish!

    Amy*

    Reply
  5. Kim says

    May 9, 2015 at 2:40 PM

    Just tried this recipe, and it was amazing 🙂 I live above 7,500 ft so I added 1/4 cup of flour for high altitude cooking, and it came out great. I cooked it for about 20 minutes in my oven at 400 degrees, and covered it loosely with foil.
    Thanks for sharing!

    Reply

Trackbacks

  1. Where’s the Party? Camping Birthday! | Emmmmerz says:
    April 19, 2015 at 6:04 AM

    […] Loaded Skillet Cornbread […]

    Reply
  2. My "go-to" recipes for cooking outside (bonfires, tailgating, camping, etc.) - The V Spot says:
    April 20, 2016 at 7:31 PM

    […] Cheesy Herb Potatoes Another one of my favorites?  This skillet cornbread.  You can prepare all of the ingredients in advance and then mix it up on the spot. Loaded Skillet Cornbread […]

    Reply

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