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For the cornbread:
  • 1/2 cup medium-grind cornmeal
  • 1/4 cup flour, corn
  • 3/4 cup flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/4 cup corn oil, divided
  • 2 tablespoons butter, melted and cooled
  • 1 egg
For the honey-butter:
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1/4 teaspoon salt


Serves: 6 to 8 servings


Place an 8-inch cast-iron pan over medium heat. Add the cornmeal and corn flour, and cook, stirring often, to toast, being careful not to burn. Once fragrant and slightly brown, remove the cornmeal and corn flour to a plate and let cool. Reserve pan.

Preheat oven to 400°F.

In a large mixing bowl, combine toasted cornmeal and corn flour with flour, sugar, baking powder, baking soda and salt. Set aside.

In a medium mixing bowl, whisk together milk, sour cream, 2 tablespoons corn oil, the butter and egg. Once smooth, add to the dry mixture and stir with a rubber spatula until combined.

Place the cast-iron pan back over high heat. Add the remaining 2 tablespoons of corn oil and swirl it around the pan to coat. Pour in the batter then place pan into the oven and bake for 15 minutes. Remove and let cool for 15 minutes before serving.

Meanwhile, in a small saucepan, melt two tablespoons of butter with honey and salt. Remove the cornbread to a serving plate, brush the top of the cornbread with the honey-butter and serve.

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