Sometimes the most memorable camp meal requires a dash of patience, a pinch of attention, and a handful of smoldering embers. While I’m often one to rush through breakfast, eager to tackle the next thing, the idea of a long, slow breakfast is incredibly appealing. Chef Sarah Glover does it right with this savory cornbread recipe, which features chorizo and kale and is cooked in a Dutch oven over hot coals.
Glover, who has written three cookbooks and joined Gordon Ramsay for a meal of wallaby meat in her Tasmanian homeland, is best described as a roaming chef, cooking with fire in the Australian outback and all across America. She is also clearly a vehicle aficionado, searching for the best barbecue in Texas and Arizona by Land Rover Defender, exploring Northern California in a Dodge Freightliner, and sampling fresh seafood in Maine courtesy of a Volkswagen van.
In this video, Glover prepares a simple cornbread recipe in the desert near Moab, Utah. The great part of the dish is its accessibility; it can be made over a stove during a burn ban. Sarah removes any intimidation by explaining how to alter the cooking temperature of a cast iron Dutch oven while hanging from a tripod with a chain and butcher’s hook and throwing some eggs, fresh spring onions, chives, and salt on top of the bake. Cook time is approximately 20 minutes, and the bread is best topped with hot sauce. Yum.
You can find more of Sarah’s recipes via her website or cookbooks titled Open Skies (which launches this April), Wild, and Wild Child.
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