We tackled cooking over a campfire this weekend while at the Grand Canyon. I will admit that I thought it was one great adventure and I probably told my husband about 20 times, “We did it. We cooked an awesome meal over the fire.” And we did. These Jalapeño Cornbread Cakes are perfect to whip up in a 4 cup measuring cup (a staple for camping) and fry over a campfire or on the stove at home and are a perfect side with a spicy and hearty chili, like this Chorizo Zucchini Chili.
You can add or remove jalapeños to taste but 1 – 2 tablespoons will add a little flavor without too much of a kick. This recipe is also a little drier than many cornbread recipes, which made it perfect for these little cornbread cakes cooked campfire style.
Jalapeño Cornbread Cakes
- 2 cups cornmeal
- 2 tablespoons sugar
- 1 cup milk – you can use dairy-free milk. I used oat milk
- 2 eggs
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons diced jalapenos
- 4 tablespoons butter or olive oil
- Mix together dry ingredients.
- Mix in jalapenos.
- Mix in milk and eggs.
- Heat 1 tablespoon of butter or oil in frying pan.
- When hot, add tablespoons full of cornbread batter to the pan, flattening heaps a little.
- Fry a few minutes until top starts looking dry.
- Turn over when bottom is browned and fry second side 1-2 minutes or until brown.
- Add a tablespoon of butter/oil to the pan with each new batch of cakes.
- Makes approximately 15 2 inch oval cakes.
- Serve with Chorizo Zucchini Chili.
What would you serve these Jalapeno Cornbread Cakes with? Ready to start cooking “campfire style”? I am going to miss the scent of wood smoke once we are home and summer camping is just a memory.
More Cornbread Recipes
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