Corn Bread with Rice

ByKara
Homemade cornbread with rice served on red plate with hot sauce, fresh strawberries and vegetable scrambled eggs

There’s no camping like fall camping! And there’s no better camp bread than cornbread.

Once again I turned to Mrs. B.C. Howard for a good camp recipe… if this could even be called a recipe. Really this is just a list of ingredients:

Vintage corn bread with rice recipe showing ingredients including meal, flour, eggs, raw rice, butter, and milk on aged paper

Dry rice you say? Well okay. I mixed the dry ingredients ahead of time. Camp cooking requires wise planning and mise en place.

Close-up of cornbread batter ingredients mixed together showing flour, cornmeal, rice, and salt before baking

The first thing I do at a camp site after pitching the tent is getting the fire pit setup in workable order.

Shovel and dutch oven on rocky ground near fire pit

On the fly tip for melting butter:

butter melting in an enameled bowl over a charcoal starter for outdoor cooking
Two eggs in bowl to be beaten for cornbread with rice batter before baking
Mixing cornbread and rice batter in a white bowl with red spoon next to milk carton outdoors
Cornbread batter with rice cooking in cast iron skillet over campfire coals outdoors

After about 20 minutes I checked on the bread and the top wasn’t cooking fast enough so I took a coal from the fire:

Campfire cooking setup with red dutch oven lined in foil containing coals and ingredients for cornbread with rice recipe

This cornbread was kind of dry and dense but that is not necessarily a bad thing! It went great with greasy eggs – would be perfect with chili.

Cornbread with rice batter in red Dutch oven after baking, golden mixture with visible rice grains and seasonings

Recipe:

  • 1 Pint cornmeal
  • 2 Tablespoon flour
  • 4 Tablespoon raw rice
  • 2 eggs
  • 1 tb butter, melted
  • ½ cup milk

Heat up a skillet or dutch oven 4-5 coals under and 6-7 on top, or in the oven at 425° Mix dry ingredients and stir in butter and milk. Beat eggs well & fold into batter. Pour into hot pan, bake for 20-25 minutes. When you can smell it it is done!

Adapted from “Fifty Years in a Maryland Kitchen” by Mrs. B. C. Howard

Corn bread with rice served on red plate with strawberries, wildflower bouquet and camping mug in background

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