Under 30 minutes

A cast iron Dutch oven cornbread with a golden, crackling crust — the camp bread I make for chili nights, wherever the fire happens to be.

From-scratch pancake batter cooked in a cast iron pan over the fire, plus the rules that keep pancakes from sticking — and rather more pancake history than you asked for.

Grilled country bread rubbed with garlic and crushed tomato, finished with good olive oil and fleur de sel. Four ingredients, five minutes, made over a wood fire.

Crispy corned beef, potato grated straight into the pan and a fried egg on top. A fifteen-minute cast iron breakfast that works with a tin of beef.

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