Everybody loves cornbread. So versatile. It is eaten for breakfast, lunch and dinner.

This easy cornbread recipe will have your family coming back for more!

Perfect with a bowl of homemade chilli. The secret with making a cornbread over a fire is the heat. Too much and the bottom will burn, too little and the kids will loose interest before it’s ready.

We suggest using a lid that fits your skillet, use foil if you don’t have a lid. This helps regulate the heat.

Prep Time:              5 minutes

Cook Time:              20 minutes

You will need:

1 cup cornmeal

1/2 cup all purpose flour

1 tablespoon baking powder

2 teaspoons salt

1 cup milk

1 egg

2 tablespoons honey

1/2 tablespoon oil

Method:

In a large bowl, mix the dry ingredients. (This can be done prior to leaving home, and kept in a zip lock bag)

Add the milk, egg and honey to the dry ingredients, mix with a fork until fully mixed.

Over your campfire, heat oil in the pan, swirl to coat bottom. Pour batter into skillet, ensuring that it is an even layer. Cover the skillet with foil, crimping the foil around the edges, or cover with a lid.

Cut into slices and enjoy with a bowl of chilli, or simply butter.

Mm, there’s nothing quite as good as the smell of fresh bread around the campfire. Add some butter, jam and cream, and breakfast is served, add a simple soup, and dinner is done.

Prep Time:              15 minutes

Cook Time:              30 minutes

You will need:

450grams of self-raising flour

1/4 teaspoon salt

180ml milk, if too dry add a splash more.

1 teaspoon sugar

80grams butter, chilled

(extra flour, if needed)

Method:

Mix dry ingredients, flour, salt and sugar together in a bowl.

Rub the butter into the flour with your fingertips until it looks like fine breadcrumbs.

Add milk slowly, and mix to form a soft dough.

Knead lightly on a floured board until smooth. Shape into a round loaf, brush with milk and cut a cross in the top surface of the dough.

Grease foil wrap and dust with flour. Place dough on and wrap it.

Place in the coals of the BBQ and let it bake for about 30 minutes.

Note: To test if it’s done, tap on the loaf and it should sound hollow. Cut into thick slices and serve warm.

Variations: You can add garlic, herbs and cheese for a savory flavour. Add cinnamon, sultanas or extra sugar for a sweeter damper.

Who would have thought beer would make your pancakes so fluffy, do yourself a favour and try these tasty treats, they are a winner with our family.

You will need:

3 1/2 cups of all-purpose flour mix (4 cups all purpose flour, 1/4 cup granulated sugar, 1/2 cup dry non fat milk, 1 tablespoon baking powder, 2 1/2 teaspoons baking soda, 2 teaspoons salt)

1/2 cup toasted pine nuts

1/2 cup currants / sultanas

2 cups beer (any pale ale such as corona, budweiser or heineken is fine)

2 large eggs

1/4 cup vegetable oil, plus more for cooking

Butter and maple syrup for serving

Method:

Combine baking mix, nuts and currants in a large bowl and mix until evenly combined. Make a well in the center of dry ingredients and add the beer, eggs and vegetable oil. Stir dry ingredients into wet ingredients until just moistened. (Don’t over-mix or the pancakes will be tough. The batter should be lumpy.)

Heat a cast iron skillet over medium heat on a campfire fitted with a grilling grate.

Add 1 tablespoon of oil to the pan and swirl to coat. Ladle 1/4 cup of batter into the pan for each pancake. You should fit 3-4 pancakes in the pan at a time. Cook until pancakes rise slightly and lots of bubbles form on top, about 3 to 4 minutes. Flip and cook on other side until bottoms are golden brown, about another minute.

Repeat with remaining batter, adding 1 tablespoon oil between batches. Serve immediately with butter and maple syrup.

These delicious pancakes can easily be adapted to cook at home on your stove top. Simply use mixing bowls instead of jars and whisk the eggs until foamy, instead of shaking the jar. If you don’t want to take 3 jars away with you, you can store dry ingredients in zip lock bags. These are quick and filling for a day full of adventure and camping games. The recipe can also be easily varied to make sweet or savoury pancakes.

Prep Time:              5 minutes

Cook Time:              6 minutes

You will need:

2 cups of all-purpose flour

2 teaspoons of salt

2 tablespoons of granulated sugar

1 teaspoon of baking soda

1 teaspoon of baking powder

2 cups plus 1 tablespoon of buttermilk

4 large eggs, separated

4 tablespoons of unsalted butter, plus more for serving

Oil, for greasing pan

Syrup, of course!

Method:

Before you leave home:

Combine flour, salt, sugar, baking soda and powder in a 24 ounce jar or container with a tight fitting lid.

Add egg whites to a separate 12-16 ounce jar or container, again with a tight fitting lid.

In yet another 16 ounce jar, combine the buttermilk and egg yolks ( you will add the butter to this jar at a later stage, once you’ve melted it over the campfire.)

Store all 3 jars in your camping cooler until ready to cook.

At the campsite:

For this recipe, it work’s best to use a fire that has a hotter and cooler side. Heat your pan / skillet. Heat butter over a low-heat side, allow to cool slightly and add to the jar of wet ingredients. Wipe out pan and brush with oil.

 Shake up the ingredients of the flour mixture and the buttermilk mixture separately. Next pour the buttermilk contents jar into the flour jar and shake until mixed. It’s okay if there are a few lumps, however I’m a perfectionist and don’t like lumps. Finally shake the egg white jar vigorously until just foamy, about 2 minutes. Add egg whites to batter, seal the container, and gently rotate to incorporate the egg whites without breaking down all of the air between the egg white proteins.

Return the pan to the the grate on top of the fire. Once the pan is hot, add oil, swirl around and pour about 1/4 batter to the pan. The batter will be thick so you will need to swirl it around. Cook until you notice bubbles appear all over the top, about 3 minutes. Flip and cook for a further 2-3 minutes.

Serve whilst Hot, with butter and Syrup. Yummy!

This is wonderful as a hearty big breakfast that fills up the family before a day of exploring.

Prep Time:              5 minutes

Cook Time:              10 - 15 minutes

You will need:

4 rashes of bacon, roughly chopped

A handful of mushrooms, chopped

Handful of cherry tomatoes, cut in half

A generous handful of spinach

1/2 onion chopped

Garlic to taste

6 eggs beaten (salt and pepper to season)

Grated cheese

Butter or oil

Method:

Heat up medium sized fry pan with butter or oil.

Add Bacon, cook until it begins to crisp. Add onion and garlic.

Add mushrooms, cook for a further 5 minutes.

Drain the excess liquid from the pan, make sure the bacon and mushroom mixture is spread evenly.

Pour the eggs carefully so that they fill in the gaps between the ingredients.

Add the tomatoes and spinach.

Top with cheese.

Cut slices of the omelette straight from the pan and enjoy…

Yum, who doesn’t enjoy sharing some Cheesy Nachos. This easy one pan wonder dish that will please picky eaters.

Prep Time:              5 minutes

Cook Time:              10 minutes

You will need:

1 bag corn chips

1 x 400gram can re-fried / red beans

1 x jar black olives (optional)

225grams grated cheddar / tasty cheese

2 tomatoes

1/2 onion, diced

1 x 225gram jar salsa

1 x 400gram can corn kernels

1 x 100 gram jar jalapenos (optional for the kiddies)

Method:

Place a layer of chips on the bottom of a cast iron pan, and top them with half of the beans, olives, cheese, tomatoes, onion, salsa, corn and jalapenos.

Place the second layer of chips on the top of the other ingredients, and then top these chips with the remaining ingredients, finishing with the cheese on top.

Cover the top of the pan with a sheet of foil, and carefully place the pan on the top off the grate or rocks.

Let the nachos cook, maintaining the hot coals for 10-15 minutes or until the cheese is melted. Move the pan to a heatproof location and allow nachos to cool for a few minutes.

Tuck in and Enjoy!

This easy camping recipe can be changed up based on your taste and supplies. It can also be doctored to meet the whole families taste buds, pull out the kids portion, before adding chilli to satisfy the adults.

Prep Time:              5 minutes

Cook Time:              5 minutes

You will need:

1 - 1 1/2 cups cooked rice

1 - 2 eggs

1/2 tin corn spears/ kernels

Tinned champignons, drained and diced

Dehydrated peas

1 tomato, diced

1 -2 tbsp soy sauce to taste

Onion and garlic

Dried chilli flakes, or fresh if you have

Optional Extras

Diced chicken, beef or shrimp

Other diced vegetables

Method:

Re-hydrate peas in a bowl of hot water for a few minutes

In a wok, or if the BBQ has a hot plate you can use that, fry eggs in a little oil, scramble and cook. Set aside.

Fry onion and garlic until soft, add veggies and stir well. Add meat at this time if using.

Add rice and soy sauce and stir thoroughly.

Cook until there is no liquid left in the wok or pan, stir through egg.

Serve with chilli, if desired. Enjoy!

Mac and cheese is a favourite at home and easy camping food during your holiday.

Prep Time:              5 minutes

Cook Time:              10 minutes

You will need:

Cooked elbow macaroni pasta

Store bought alfredo sauce

Parmesan cheese

Mozzarella cheese

Pouring cream or half and half

Salt and pepper to taste

Method:

Stir in all ingredients to cooked pasta, once cooled.

You will want the pasta cooled so the cheese doesn’t melt.

Pour mac and cheese into foil tin. Top with cheese.

Cover with foil.

Place on surface grill, so tin is not directly on the heat source.

Heat up mac and cheese for approximately 10 minutes, until the cheese is nicely melted.

Divide up and enjoy!

If you have a portable pizza oven, your camp cooking is made easy. If not, there are so many easy campfire pizza recipes to the rescue that can be cooked in a pan over the campfire.

Prep Time:              10 minutes

Cook Time:              8 - 10 minutes

You will need:

1 large pita bread

1/2 cup of pizza sauce

3 slices of salami, sliced into strips

3 slices shortcut bacon, sliced into strips

1 cup sliced vegetables (capsicum, mushrooms, zucchini, onion)

1 cup pizza cheese, tasty or cheddar mixed with mozzarella is fine also

Method:

Spread pita bread with the pizza sauce and sprinkle cheese over each one.

Top with Bacon, salami and vegetables.

Slide each pizza into a foil base that has been folded 3 times.

Cook on the campfire grill until the cheese is melted and bottom is browned, about 8 - 10 minutes.

The CampMaid Dutch Oven camping tool is a great help for making pizza's.

These are so easy. One pan wonders that you can prepare the protein ahead of time at home, and build at the campsite.

Prep Time:              15 minutes, including pre preparing meat

Cook Time:              6 minutes, 2 minutes per quesadilla

You will need:

2 cooked shredded chicken breast, or savoury mince pre-prepared

1 tub Salsa

Approx 10 button mushrooms, cooked and sliced, or (tinned champignons, if camping)

6 large flour tortilla’s

2 cups shredded tasty or cheddar cheese

Oil or butter

Garnish

Sour cream

Guacamole

Salsa

Lemon wedges

Method:

Heat a large cast iron pan, grease with oil or butter.

Place one tortilla into the skillet, top with a handful of cheese, salsa, mushrooms and meat mixture, then 1/6 of the egg mixture, top with more cheese, and fold the tortilla in half.

Cook for 1-2 minutes or until tortilla has browned slightly.

Turn tortilla over and cook for a further 1-2 minutes or until cheese has melted throughout.

Repeat with remaining tortillas and ingredients.

Cut quesadillas into wedges and serve with sour cream, guacamole, extra salsa and lemon wedges.

Note: If you’re not an egg fan, you can leave the egg out and just use salsa. Alternatively if you like egg, you can leave the salsa out of the middle, so it is not so wet.

This is an easy campfire meal that is healthy, delicious and comes together in just 15 minutes.

Prep Time:              5 minutes

Cook Time:              10 minutes

You will need:

2 - 3 chorizo sausage (you can replace with any sausage)

1 green bell pepper/ capsicum, diced

1/2 red, yellow or orange bell pepper / capsicum, diced

1 red onion, diced

1 clove garlic, finely diced

3 small or 2 large potatoes, peeled and diced

Olive oil

Salt and pepper to taste

Method:

In a heavy pan, heat 2 tbsp of olive oil.

Add potato to the pan, season with salt and pepper. Fry until golden brown and cooked through, about 8 - 10 minutes. Take out and set aside if using one pan.

Brown diced chorizo for around 5 minutes until browned nicely. Remove chorizo from pan and set aside.

Add capsicum, onion and garlic to the pan, season with salt and pepper. Cook for 5 minutes or until soft.

Add cooked potato and sausage to the pan with the onion and capsicum mix.

Stir everything together.

Serve straight from pan. Share and Enjoy!

These little gems are such a convenient dinner to eat. Straight out of the foil! Oh, did I mention how tasty they are.

Prep Time:              5 minutes

Cook Time:              15 minutes

You will need:

3 medium red potatoes cut into 1 inch cubes

1 medium onion, chopped

Salt and pepper

1 tablespoon butter

8 oz shredded cheese. Tasty, cheddar or blend

1/2 cup cooked crumbled bacon

Method:

Create your foil packets with a double thickness of heavy duty aluminium foil.

Spray foil with non stick spray or grease with olive oil

Place half the potatoes in the middle of each foil packet, dot with butter.

Sprinkle with onion, season with salt and pepper.

Fold foil around potato mixture and seal tightly.

Grill, covered, over medium heat for 12-15 minutes on each side, or until potatoes are soft.

Carefully open foil, sprinkle with bacon and cheese over potato mixture.

Grill for a further 3-5 minutes, until the cheese is melted.

Open foil with caution, so steam can escape.

These a yummy, cheap and quick to make.

This one is not a quick dinner, it is an event that you do over several hours on the campfire with friends. It is an extremely tasty dish, one that is popular with our family and well worth the wait.

 I have used Oxtail for this recipe, the marrow and bone gives it a wonderful flavour. If you prefer, you can substitute for Lamb, beef, chicken or seafood. If you make sure you use protein on the bone, you will get a deeper flavour. The difference between a “Potjie” and a stew is that you never stir a potjie, during the cooking process, and it is always cooked slowly over hot coals in a cast iron pot.

Prep Time:              30 minutes

Cook Time:              4 hours

You will need:

Oil to cover the base of your potjie pot

1 kg oxtail, on the bone

2 onions

3 large leeks

10 slices bacon, cut into 2.5cm pieces

1/2 cup flour, seasoned well with salt and pepper

1 ltr beef stock

115g tomato paste

Chunks of potatoes (or baby potatoes)

6 carrots (2 coarsley chopped & 4 finely diced), and a handful of squash, zucchini, baby marrows and green beans are all fine (2 is enough)

Approx. 20 button mushrooms, quartered

Bouquet garni (thyme, rosemary, parsley or sage for example, tied in string)

A handful of bay leaves (about 4)

250 ml red wine

2 tablespoons butter and oil

Salt and pepper, to taste

A few cloves garlic (to your taste) , diced.

Method:

Place the pot on the fire and heat the butter and oil.

Dust meat in flour, before adding to pot.

Add Bacon pieces to pot, once browned, remove.

Add the meat to the pot and cook in bacon fat. When each piece is browned all over, remove and drain on paper towel.

Add the diced carrots, onions and leeks, saute until softened.

Return the oxtail and bacon to the pot, also adding the bouquet garni, bay leaves, garlic, tomato paste, beef stock and red wine.

Put the lid on and gently simmer for approximately 2 hour, checking after every 30 minutes, that it’s not burning.

Add potatoes and the carrots first, and cook for about 1 hour more before adding the softer vegetables.

Taste at this stage, and add extra salt and pepper if needed.

Don’t stir the pot, but gently shake to ensure there is enough liquid in the bottom and that it’s not burning. If unsure add a splash more wine or water.

Replace the lid and simmer for another 1 hour

Remove the pot from the fire and serve hot with rice or hot bread.

Campfire Cherry Hand Pies do I have you intrigued? These little gems were created while camping, they are THAT easy. You can make the refrigerated dough ahead of time, or you can cheat like I do and use store bought. You can stew cherries ahead of time, if you don’t want to use canned pie filling. You can also substitute with tinned apple or peach

Prep time                                   5 minutes

Cook Time               3 minutes

You will need:

I pack pre-made pie crust

1 small can of pie filling

1/4 cup white sugar

Oil for pan

Method:

Roll out pie crust and cut out circles using a water glass. You have 2 options with these, you can use one round per pie and fold into a semi circle, or you can use 2 circles per pie and make rounds. This is what I do as the halves are too small.

Place one circle down, and place 1 heaped tablespoon of filling into the center. Place another crust circle on top and using a fork, press the edges together all the way around.

Place 1-2 inches of oil into a cast iron pan and place on the fire over coals, not direct flames. Heat oil until hot.

Place 1 - 2 pies into the pan and cook until the first side is well browned. Turn over and cook on other side until golden brown. Remove, drain on paper towel.

Dredge pies through white sugar, on both sides.

Serve and Enjoy!

This is the easiest yummiest recipe that won’t last long, once made.

You can pre-mix your own brownie recipe from the dry ingredients, however this betty crocker mix is such a winner with our kids, and makes life so easy!

Prep Time:              5 minutes

Cook Time:              30 minutes

You will need:

1 egg

1 x box Betty Crocker brownie mix

1/4 cup vegetable oil

1/4 cup water

Method:

Grease cast iron skillet with cooking spray.

Mix all ingredients directly in the pan, using a spatula (if you have one) to scrape down the sides if necessary.

Place skillet on grill plate over medium fire heat. Let cook for 30 minutes, checking every 5 minutes. When the edges get hard and the middle isn’t liquid, the pan is ready.

Cool brownies and cut into the shape and size you prefer.

As this “box” recipe uses an oven, we have adjusted the time for a campfire. Be aware the times will vary a little, due to cooking on an open campfire.