Uploaded March 2017 | Updated September 2026, 2 weeks ago
Orange Cornmeal Cake
(Made in a 12” Camp Oven)
Ingredients:
Batter Mixture
2 cups all-purpose flour
½ cup medium grind cornmeal
1½ tsp. baking powder
1 tsp. salt
¾ cup unsalted butter, softened
1¼ cups granulated sugar
4 eggs
1 cup whole milk
4 tsp. orange zest
2 tsp. vanilla
Glaze Mixture
½ cup unsalted butter
1/3 cup brown sugar, packed
1½ tsp. vanilla
1/8 tsp. salt
1 tbs. fresh thyme leaves
Garnish
5 sprigs thyme
1-2 oranges, sliced 1/8” thick
2 tsp. orange zest
Directions:
1. Preheat camp oven to 350°F. (18 briquettes on lid, 6 briquettes under oven)
2. In a medium bowl, stir together the flour, cornmeal, baking powder and salt, set aside.
3. In a large bowl, beat together the butter, sugar until fluffy. Add eggs one at a time and continue to beat with hand mixer until combined. Slowly add flour mixture and milk, alternating between the two, using hand mixer, until combined.
4. Stir in orange zest and vanilla, set aside.
5. Add butter for glaze mixture into camp oven and stir until melted and evenly distributed.
6. Whisk in brown sugar, vanilla and salt. Bring to a boil, boiling until mixture is thickened and caramelized. Stir in thyme leaves, remove from heat.
7. Place one layer of orange slices in the bottom of the oven.
8. Spoon batter over orange slices, being careful not to move them and add remaining batter, spread evenly.
9. Return to heat and bake 45 minutes at 350°F until golden brown. Check by inserting knife in center… It should pull out clean.
10. Let cool 5 minutes before inverting onto lid in a stand or onto plate.
11. Cool 15-20 more minutes, add garnish.
12. Enjoy!!!
Orange Cornmeal Cake
(Made in a 12” Camp Oven)
Ingredients:
Batter Mixture
2 cups all-purpose flour
½ cup medium grind cornmeal
1½ tsp. baking powder
1 tsp. salt
¾ cup unsalted butter, softened
1¼ cups granulated sugar
4 eggs
1 cup whole milk
4 tsp. orange zest
2 tsp. vanilla
Glaze Mixture
½ cup unsalted butter
1/3 cup brown sugar, packed
1½ tsp. vanilla
1/8 tsp. salt
1 tbs. fresh thyme leaves
Garnish
5 sprigs thyme
1-2 oranges, sliced 1/8” thick
2 tsp. orange zest
Directions:
1. Preheat camp oven to 350°F. (18 briquettes on lid, 6 briquettes under oven)
2. In a medium bowl, stir together the flour, cornmeal, baking powder and salt, set aside.
3. In a large bowl, beat together the butter, sugar until fluffy. Add eggs one at a time and continue to beat with hand mixer until combined. Slowly add flour mixture and milk, alternating between the two, using hand mixer, until combined.
4. Stir in orange zest and vanilla, set aside.
5. Add butter for glaze mixture into camp oven and stir until melted and evenly distributed.
6. Whisk in brown sugar, vanilla and salt. Bring to a boil, boiling until mixture is thickened and caramelized. Stir in thyme leaves, remove from heat.
7. Place one layer of orange slices in the bottom of the oven.
8. Spoon batter over orange slices, being careful not to move them and add remaining batter, spread evenly.
9. Return to heat and bake 45 minutes at 350°F until golden brown. Check by inserting knife in center… It should pull out clean.
10. Let cool 5 minutes before inverting onto lid in a stand or onto plate.
11. Cool 15-20 more minutes, add garnish.
12. Enjoy!!!
