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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Prepare a campfire and allow it to burn down until you have low flames and a good bed of hot smoldering embers.
Finely dice jalapeños and remove all seeds and ribs.
Combine all ingredients in a bowl and stir until evenly incorporated.
Generously butter a cast iron skillet and spread the batter evenly into the skillet.
Place the skillet on a grill grate just offset from the strongest direct heat of the fire.
Tent the skillet securely with heavy-duty aluminum foil or a lid to trap heat above the cornbread.
Cook over indirect heat for 25-40 minutes. The cook time varies significantly depending on your skillet size, fire heat level, etc. Rotate the skillet frequently so that no one side stays over the hottest portion for very long. Every campfire is different so you should focus on cooking by “doneness” rather than by a clock. Start checking the cornbread around the 20 minute mark. The cornbread is ready when the center is set and the edges are deeply golden, or a knife/toothpick inserted in the center comes out mostly clean.
Remove the skillet from the fire and let the cornbread rest for 5-10 minutes.
Serve the cornbread warm with honey butter for extra sweet and richness or with hot honey if you want to lean into a sweet heat flavor.
Want to keep this recipe for later? We can email it to you!
Use heavy-duty aluminum foil or a lid to ensure even cooking (you don't want the bottom to burn before the inside is done!)
Keep a keen eye and rotate frequently. Open fire cooking takes a more hands-on approach than a traditional oven or grill, but it is so worth it for the results - we promise!
How do I know when the cornbread is done?
The cornbread is done when the center is set, the edges are deeply golden, and a knife or toothpick inserted in the center comes out mostly clean.
Can I make this cornbread in an oven?
Yes, you can bake it in a preheated oven at 375°F (190°C) for about 25-30 minutes. Though you will miss out on some of the delicious smoky flavor that simply can't be replicated without a live fire.
Can I omit the jalapeños?
Yes, you can omit the jalapeños if you prefer a milder flavor - though with seeds and ribs removed and plenty of butter to tame the heat, we think it is worth giving it a try. Even Taylor (the spice-resistant taste tester) enjoyed.
What size cast iron skillet should I use?
The exact size doesn't matter - truthfully the larger the better as thinner cornbread will cook through more quickly without burning the bottom.
Can I use Jiffy (or other cornbread mix)?
Yes! We used Krusteaz to get the appropriate amount of cornbread mix for this recipe. If using Jiffy, you will use 2 boxes, or just a little less than 2 boxes to get approximately 15 oz of dry mix. If you use Jiffy, or another mix, and it is too dry, add a little more milk.
Hey, we’re Jake & Taylor! Heil’s Kitchen is where comfort food, fresh ingredients, and a little culinary chaos come together. Jake cooks, and Taylor makes sure the good ones actually get written down. Together we’re always coming up with something new to make. Some recipes are lighter, some are protein-packed, some are just completely indulgent. We love clever shortcuts, bold flavors, and food that feels special even on a regular Tuesday night. This page is not about perfection or food snobbery - just recipes we actually make, eat, and want to showcase.
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