Campfire Cornbread Skillet

(A sweet and smoky comfort bake made with simple trail ingredients.)

Essence:

Golden cornbread baked by coal heat, its edges crisp and center soft. The smoke weaves into the batter, turning this humble side into a fireside favorite that travels well and fills the night with warmth.

Ingredients (Packable Version):

• 1 cup cornmeal

• 1 cup flour

• 1 tablespoon baking powder

• 1 cup powdered milk

• 1 egg (carry in a small egg case or use powdered egg mix)

• 1 cup water

• ¼ cup honey or sugar

• 2 tablespoons oil or melted butter substitute

• Pinch of salt

• Optional: a handful of diced jalapeños or shredded cheese powder

Gear Needed:

• 8 inch cast iron skillet

• Lid, foil, or flat rock as a cover

• Campfire shovel or tongs

Prep at Home:

Mix all dry ingredients in a sealable bag. Carry honey and oil separately. At camp, add water and egg (or powdered egg mix) right before cooking. Stir until thick and pourable.

Cooking at Camp:

1. Warm the skillet by the fire, then grease it lightly.

2. Pour the batter in and cover the top with foil or a flat rock to trap heat.

3. Place near the coals and let it bake slowly for about fifteen minutes.

4. Rotate occasionally so one side does not burn.

5. Check with a stick or knife. If it comes out clean, it is ready.

Field Notes (Gramps’ Wisdom):

“Cornbread by the fire takes patience. Too close and you will scorch the bottom. Too far and you will wait till the moon’s up. The best heat is steady and quiet, just like good company.”

Variations:

• Add honey and cinnamon for a dessert version.

• Use cheddar and peppers for a savory meal bread.

Pairing Ideas:

Serve with venison stew, chili, or spread with honey and butter. Tear it apart by hand while it is still warm.