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Campfire and camp stove cooking, recipes, and disasters!

No-Crumble Corn Bread

While crumbly cornbread is still good, it is kind of a love hate thing… you wish it just wouldn’t crumble so much. It gets all over the place you end up with a butter stain on your best t-shirt.

I tried a new cornbread recipe and it didn’t crumble, but was still very good. Almost cake like in texture, this stayed together and would be perfect for camp along side a pot of dutch oven chili. Or, for breakfast… I love cornbread spread with butter and topped with blueberries. Add a cup of coffee and it is one delightful camp breakfast. (While I forgot to photograph the baked cornbread, I did happen to remember to snap this.)

The recipe was from a copycat cookbook that I no longer have by Todd Wilber… and it turns out that after a simple search, he’s still at recreating restaurant favorites at home. Some of our favorite regular recipes came from his first book, so dig in and see what appeals to you.

Back to this cornbread. It is suppose to resemble Marie Callender’s “Famous Golden Cornbread”. I’ve never had Marie Callender’s cornbread, so I can’t tell you if that is true. I actually never knew it as a restaurant, but frozen food items. (I guess it is the same as Perkins… who knew?) For a denser, no-crumble corn bread, try it. While I made this at home in a glass pan, my next try is cast iron. I would probably make this at home first and take to camp, as I have very little luck baking things over a fire.

Marie Callender’s Famous Golden Cornbread with Honey Butter

Cornbread

1 1/4 cups all-purpose flour

3/4 cups cornmeal

2 teaspoons baking powder

1/3 cup sugar

3/4 cup salt

1 1/4 cups whole milk

1/4 cup shortening

1 egg

Honey Butter

1/2 cup softened butter

1/3 cup honey

Preheat oven to 400 degrees F. Combine all the dry ingredients in medium bowl. Add the milk, shortening, and egg and mix only until all the ingredients are well combined. Do not overmix. Pour the batter into a greased 8×8-inch pan.

Bake for 25-30 minutes or until top is golden brown. Let cool slightly before slicing. Slice with sharp knife into 9 pieces. Serve warm with honey butter, if desired.

For the honey butter, use a mixer on high speed to whip 1/2 cup softened butter and 1/3 cup honey together until smooth and fluffy.

If there was one good thing that ever came out of a smoking addiction, this is it. Back when we were young and invincible, a smoking habit led to the acquisition of the Marlboro Cookbook. This is one of the many gems in that book. And, although the smoking days ended long ago, we’ve been making it as our special “last night at camp” meal for many years. It is awesome.

You don’t need to reserve this for camp, although I’m convinced that the great outdoors enhances its flavor. It can be broiled or grilled at home too.

Continue reading “Pepper Steak on a Fire”

Texas Beef on Texas Toast

So let’s say you aren’t exactly in Texas and you aren’t quite sure what makes toast Texan either. I’m here to tell you now that it doesn’t matter. This medley makes Iceland feel like Texas and will have you thinking everything (including your belly) is getting bigger with every bite.

It may sound odd, but this combination of deli-sliced beef, thick bread, mustard, green peppers and a few seasonings creates quite good eats.

Continue reading “Texas Beef on Texas Toast”

Sausage Peppered Biscuit Breakfast

While I usually run from anything that requires bring special equipment to camp, this is good enough to make an exception. We’ll just have to try some different uses for the Lodge cast iron biscuit pan. Thanks to the Jelly Toast Blog for this awesome recipe. Continue reading “Sausage Peppered Biscuit Breakfast”

French Breakfast Puffs for Pie Iron

Here is a good one. I a bit different than typical sandwiches, this is a puffy pastry that tastes a bit like a donut. It will be a welcome change of pace for a breakfast or even a snack. It is super easy, but be careful with the heat. You want a delicate browning and with a hot fire, you can easily burn these.

Continue reading “French Breakfast Puffs for Pie Iron”

Mountain Monkey Bread for a Pie Iron

The Mountain Pie Cook-Off is back! The entries are lining up. In the breakfast category, we have Mountain Monkey Bread in pie iron one…

Mountain Monkey Bread? Yeh, Mountain Monkey Bread. And it’s good. Here’s what you do.

Continue reading “Mountain Monkey Bread for a Pie Iron”

Campfire Dutch Oven Beef & Beer Stew

This was adapted from a Marlboro cookbook that I have for campfire cooking. To make it easy, pack portioned spice mixes at home, label them, and bring them all together in one little cup to easily add to the stew without measuring. Worcestershire sauce can be measured and portioned for travel as well.

Continue reading “Campfire Dutch Oven Beef & Beer Stew”

Chicken Pot Pie Mountain Pie

This simple, easy to make chicken pot pie was soooo good it demanded seconds from more than one person. We made it using canned refrigerated biscuits. Yum! Continue reading “Chicken Pot Pie Mountain Pie”

Pineapple Inside Cake

Wow was this good. This was the close second in the dessert category. It was gooey and delicious. We actually used donuts from a local bakery called Schorr’s (fabulous homemade donuts if you are ever in West View, Pennsylvania), but any plain cake donut will do. The idea came from Campfire Kitchen’s recipe list.

Continue reading “Pineapple Inside Cake”

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