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Classic Camping Recipes

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Quick and Easy Dinners for the RV and Campfire

RVing and camping provide great opportunities to enjoy the freshest ingredients, cooked in the simplest manner. Campfire cooking allows you to cook in one of the most simple ways and really enjoy the flavors of the food you are eating. One great menu, either for campers or RVers is Pan Fried Trout with Corn on the Cob and Cornbread.


Pan Fried Trout
Dutch Oven Cornbread

Pan Fried Trout

One excellent camping activity is fishing. After a long day of fishing, the best dinner is to enjoy your freshly caught fish. Cut and clean your fish, you should have at least half of an average sized trout per person.

Trout filets
Butter or oil

Once the fish filets are clean lightly dip in a mixture of equal parts flour and cornmeal. Place a skillet with plenty of butter or oil over a hot campfire. Once the pan is hot, place the fish in the pan and cook until the fish is crispy and done.

Corn on the Cob

Corn on the cob is another great way to enjoy fresh ingredients. You will need to use only the most fresh corn, it is best to purchase your corn at a local farm stand rather than at the grocery since the corn at the grocery has been picked for some time.

Peel back the husk, but do not remove. Pull out all of the corn silk, then replace the husk. You may not need all of the layers of the husk, but be sure to leave on at least a few layers to protect the corn from the fire. Place the corn in the fire under the coals and cook for a few minutes.

Dutch Oven Cornbread

Using a Dutch Oven is a fantastic way to make delicious foods on the campfire. You can also use this recipe in a cast-iron skillet in the oven.

You will need:
1 cup flour
1 cup cornmeal
1 cup milk
3 tsp baking powder
2 tbsp sugar
1/4 cup melted butter or oil
1 egg

Mix together the dry ingredients and mix the wet ingredients together. Make a well in the dry ingredients and quickly mix the wet ingredients with the dry. Lightly grease the dutch over and place the dutch oven over the fire to warm. When the dutch oven is warm, pour in the cornbread batter, making sure that it is even. Cover the dutch oven and place over 10-12 briquettes, then cover with another 10-12 coals on the top. Cook for approximately 30 minutes or until the cornbread is lightly browned on top.