CampOut Beans ‘n Cornbread
Everybody loves beans and cornbread. Here’s a way to make everything in one pot.
7--ounce can chunk ham, drained and broken up
15-ounce can chicken broth
15-ounce can large butterbeans, undrained
15-ounce can navy beans, drained
2-ounce jar pimentos, drained
1 tablespoon dried onion bits
2 tablespoons molasses or brown sugar
1 package Jiffy cornbread mix
Milk or water
1. Spray a large, oven-proof skillet. Set the oven for 425 degrees. Put ham, broth, beans, and pimentos in the skillet and stir in onion bits and molasses or brown sugar.
2. Cover and bring to a low boil.
3. Whisk egg into the cornbread mix with enough water or milk to make a thick batter. Drizzle batter evenly over beans. Immediately put in the oven until cornbread puffs up and browns.
4. Spoon onto serving plates. Serves 4.
Cook’s note: Bean mixture should be thoroughly hot before adding batter or cornbread will be soggy.
Stovetop method: Proceed as above, drizzling batter over hot bean mixture. Cover skillet, reduce heat, and cook over low heat until cornbread is firm to the touch. It will not brown, so put it on plates and spoon beans over it.
See more of Janet Groene’s camp-ready recipes at
Her pro and con critiques of various galley gear are found at