🫓 Campfire Cornbread Skillet – Bubba’s Golden Crust Classic

Ain’t nothin’ says “country comfort” like cornbread cooked over an open flame. Bubba’s Campfire Cornbread Skillet is the real deal — golden brown, buttery soft inside, and crispy ‘round the edges. It’s the kinda bread that don’t just sit beside your chili… it steals the show.

Whether you’re cookin’ by the campfire, tailgatin’, or just feelin’ nostalgic at home, this skillet cornbread’ll fill the air with the smell of home cookin’ and memories of Grandma’s kitchen.

🌽 Ingredients

1 cup cornmeal (yellow or white, whichever your mama used)
1 cup all-purpose flour
¼ cup sugar (optional — Bubba likes his just a little sweet)
1 tablespoon baking powder
½ teaspoon salt
1 cup buttermilk (or regular milk with a splash of vinegar if you’re roughin’ it)
2 large eggs
¼ cup melted butter (plus extra for greasin’ the skillet)
Optional: 1 small can of corn (drained) for a hearty bite
Optional: a drizzle of honey for that sweet Southern finish

🔥 Directions

Step 1: Fire It Up

Build yourself a nice, steady campfire with a bed of glowing coals. You don’t want high flames — just steady heat like a good country pace. Set a cast iron skillet near the fire to warm it up.

If you’re home cookin’, preheat your oven to 400°F (200°C) and put that skillet inside to get hot.

Step 2: Mix the Dry Ingredients

In a big ol’ bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Bubba says whiskin’ by hand is best — “machines don’t know how to love on the batter.”

Step 3: Add the Wet Stuff

Pour in your buttermilk, eggs, and melted butter. Stir gently till everything’s combined. Don’t overmix — cornbread likes to stay tender, not tough.

Optional: fold in that drained corn if you want a little extra texture.

Step 4: Prep the Skillet

Carefully pull your preheated skillet off the fire or out of the oven. Drop in a tablespoon of butter and let it melt. You’ll hear that beautiful sizzle — that’s how you know you’re fixin’ to make magic.

Step 5: Pour and Bake

Pour the batter right into that hot skillet. You’ll see the edges start to bubble and set — that’s your crispy crust form’n already.

Set the skillet back beside the fire (not directly on top — she’ll burn!) and cover with a lid or foil.
Let it bake for about 20–25 minutes, turnin’ the skillet every so often so it cooks even.

If you’re usin’ an oven, bake 20–25 minutes till golden brown and a toothpick comes out clean.

Step 6: Butter, Slice, and Serve

When it’s done, brush the top with a little more butter (because Bubba never skimps). Let it cool for 5 minutes, then slice it up.

Serve it warm with chili, stew, or even a drizzle of honey for dessert.

🪵 Bubba’s Tips

Don’t be afraid of that crispy edge — that’s where the flavor lives.
Got bacon grease? Use it to grease your skillet for a smoky, country twist.
Leftovers make mighty fine breakfast — just warm a slice in the skillet and top it with a fried egg.

🧊 Storage

Let your cornbread cool, then wrap in foil or store in an airtight container. Keeps for 2 days at camp or up to 4 at home.

❤️ Bubba’s Final Word

“Now that’s cornbread the way it’s meant to be — simple, smoky, and made with love. Don’t need a fancy oven or city gadgets for this one — just fire, patience, and a good appetite.”