Dutch Oven Cornbread- Camp food Classics
Dutch Oven Cornbread: The Camp Side Dish That Steals the Show 
Camp chili is good. Camp stew is good. But what makes them unforgettable is hot cornbread pulled straight from a Dutch oven while everyone is still sitting around the fire.
Here's how: Mix one box of cornbread mix (Jiffy works perfectly) with one egg and ⅓ cup of milk in a camp bowl — just until combined, lumps are fine. Optional but worth it: stir in a handful of shredded cheddar and/or a small can of diced green chiles. Grease the bottom of your Dutch oven with butter, pour in the batter, put the lid on. Cook over medium coals with a full ring of coals on the lid for 20-25 minutes. It's done when a toothpick comes out clean and the edges are pulling away from the sides.
Serve straight from the pot. It will not last long.
What do you pair with cornbread at camp — chili, beans, stew? Tell us your combo! 