< Southern Basics

3 Campfire Meals that Start with Corn Muffin Mix

Camping is a great summertime family tradition—but when it comes to campground cooking, there's no need to stick to the same old recipes. (Except for s'mores. Always s'mores!) Take Martha White's Cornbread & Muffin Mix, for instance: It's easy to pack, super adaptable, and just the thing to have on hand when you feel like getting creative—but not complicated—with your campfire suppers. Here are some fun ideas to help get you started:

Cornmeal Pancake Breakfast "Tacos"

Place a nonstick skillet over medium-high indirect heat. In a bowl, whisk together 1 large egg½ cup whole milk, and 1 (6 oz.) package Martha White Yellow Cornbread & Muffin Mix. Spoon batter into the hot pan a few tablespoons at a time. Cook pancakes until golden, turning once, about 1 to 2 minutes per side. Wrap finished pancakes with aluminum foil to keep warm. Meanwhile, in another skillet, add 5 large eggs and cook until scrambled. To serve, spoon scrambled eggs onto the warm pancake "tortillas." Top with sliced avocado and salsa.

Corndog Casserole

Place a cast iron skillet or dutch oven over a large charcoal fire. Add 2 tablespoons unsalted butter and melt. Slice 8 hot dogs into rounds. Add to the butter mixture and cook, stirring occasionally, until browned, about 5 minutes. In a bowl, whisk together 2 (6.5 oz.) packages Martha White Yellow Cornbread and Muffin Mix1 ⅓ cup whole milk½ teaspoon onion powder, and salt and pepper. Stir in 1 ¼ cups shredded cheddar cheese. Add batter to pan with the hot dog slices and fold together briefly to combine. Cover tightly and carefully pile hot charcoal on top of the lid. Bake until set and golden at the edges, 30 to 40 minutes. Rest for 10 minutes before serving.

Green Chili Cornbread with Beans

Place a cast iron skillet or dutch oven over a large charcoal fire. Add 2 tablespoons unsalted butter and melt. In a bowl, whisk together 2 (6.5 oz.) packages Martha White Yellow Cornbread and Muffin Mix and 1 ⅓ cup whole milk. Add batter to the hot pan. Top with 1 (4 oz) can green chiles and 1/4 cup shredded cheddar cheese. Cover tightly and carefully pile hot charcoal on top of the lid. Bake until set and golden at the edges, 25 to 30 minutes. Meanwhile, add 2 (16 oz.) cans mild or hot chili beans to a saucepan and bring to a low simmer over the fire. Serve wedges of cornbread alongside the saucy beans.