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.
cook stove as well as the fire. Lately, the Camp Chef is preferred because it is so easy and allows us to reserve some firewood for later in the evening. This is really the only chicken recipe we’ve made. When we tent camped, we always had this the first night, given that we weren’t willing to keep chicken in a cooler for long at all. Now that the mini-fridge is in the 
Get Out Camping & Hiking 