Uploaded February 2021 | Updated September 2026, 3 weeks ago
Cornstick Cornbread
(For a 14” Camp Oven & Cornstick Pan)
Dry Mix Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
¼ tsp. baking soda
1 tsp. kosher salt
Wet Mix Ingredients:
2 large eggs
1 cup buttermilk
¼ cup unsalted butter, melted
Other Ingredients:
Shortening, oil or cooking spray
½ cup romano or parmesan cheese, finely grated
1 /4 tsp. white pepper
Directions:
1. Preheat Camp Oven to 425°F by placing 13 briquettes under the oven and 25 briquettes on top of oven lid. (38 total) Grease the Cornstick pan, being sure to coat ALL corn kernel indentations and topside of pan, set aside.
2. Whisk dry mix ingredients together, using a large bowl, set aside.
3. Combine wet ingredients together, using a medium bowl. Stir or whisk until smooth.
4. Pour wet mixture into dry mixture bowl, folding batter together. Fold in the cheese and white pepper.
5. Spoon 2 tablespoons batter into each greased Cornstick mold. (Makes 3 batches)
6. Using a lid lifter, remove heated lid from Camp Oven and place Cornstick pan inside heated oven and replace lid. Bake 13-15 minutes or until golden brown. Latter batch may require fresh briquettes. Cornsticks should also spring back when pressed with a finger.
7. Remove Cornstick pan from oven using pot holders and allow to cool 2-3 minutes before removing Cornstickes. To easily remove Cornsticks from pan, look for a slight gap at one end between the mold and the Cornstick. Insert a fork at those locations and lift gently to free the Cornsticks from the mold.
8. Serve as is or with butter. ENJOY!!!
Webisode Index:
0:00 Intro
0:40 Opening
1:10 Pantry Box
1:58 Oven Preheat
2:48 Vintage Preference
3:21 Dry Mix
4:07 Wet Mix
4:48 Folding the Batter
5:21 Pan Prep
5:55 Batter Transfer
6:49 Baking Cornsticks
7:23 Baked Batches
8:18 Closing
9:02 Outro
9:35 Skillet Cornbread Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Cornstick Cornbread
(For a 14” Camp Oven & Cornstick Pan)
Dry Mix Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
¼ tsp. baking soda
1 tsp. kosher salt
Wet Mix Ingredients:
2 large eggs
1 cup buttermilk
¼ cup unsalted butter, melted
Other Ingredients:
Shortening, oil or cooking spray
½ cup romano or parmesan cheese, finely grated
1 /4 tsp. white pepper
Directions:
1. Preheat Camp Oven to 425°F by placing 13 briquettes under the oven and 25 briquettes on top of oven lid. (38 total) Grease the Cornstick pan, being sure to coat ALL corn kernel indentations and topside of pan, set aside.
2. Whisk dry mix ingredients together, using a large bowl, set aside.
3. Combine wet ingredients together, using a medium bowl. Stir or whisk until smooth.
4. Pour wet mixture into dry mixture bowl, folding batter together. Fold in the cheese and white pepper.
5. Spoon 2 tablespoons batter into each greased Cornstick mold. (Makes 3 batches)
6. Using a lid lifter, remove heated lid from Camp Oven and place Cornstick pan inside heated oven and replace lid. Bake 13-15 minutes or until golden brown. Latter batch may require fresh briquettes. Cornsticks should also spring back when pressed with a finger.
7. Remove Cornstick pan from oven using pot holders and allow to cool 2-3 minutes before removing Cornstickes. To easily remove Cornsticks from pan, look for a slight gap at one end between the mold and the Cornstick. Insert a fork at those locations and lift gently to free the Cornsticks from the mold.
8. Serve as is or with butter. ENJOY!!!
Webisode Index:
0:00 Intro
0:40 Opening
1:10 Pantry Box
1:58 Oven Preheat
2:48 Vintage Preference
3:21 Dry Mix
4:07 Wet Mix
4:48 Folding the Batter
5:21 Pan Prep
5:55 Batter Transfer
6:49 Baking Cornsticks
7:23 Baked Batches
8:18 Closing
9:02 Outro
9:35 Skillet Cornbread Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
