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Breakfast

Early morning goodness

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.

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”

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”

Stuffed French Toast Mountain Pie

This recipe was unbelievable…something you’d expect in a restaurant, not camping. This entry was a hands down breakfast winner that you must certainly try. And, if you have leftovers, simply cook it up in single slices and top with the banana, walnuts and either syrup or confectioner sugar.

Continue reading “Stuffed French Toast Mountain Pie”

Breakfast Entry: Eggs in a Nest

Eggs in a Nest Mountain Pie

A bunch of breakfast favorites all bundled up in one little pie iron.  Continue reading “Breakfast Entry: Eggs in a Nest”

Cookhouse Eggs

A Breakfast Fit for John Wayne: Cookhouse Eggs

If there is one breakfast that we never miss while camping, it is this one. Such a great hearty (in more ways than one) that will give you the energy to tackle a great hike or spend the day biking. So good. It’s camp…live a little… Continue reading “Cookhouse Eggs”

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