There’s no camping like fall camping! And there’s no better camp bread than cornbread.
Once again I turned to Mrs. B.C. Howard for a good camp recipe… if this could even be called a recipe. Really this is just a list of ingredients:
Dry rice you say? Well okay. I mixed the dry ingredients ahead of time. Camp cooking requires wise planning and mise en place.
The first thing I do at a camp site after pitching the tent is getting the fire pit setup in workable order.
On the fly tip for melting butter:
After about 20 minutes I checked on the bread and the top wasn’t cooking fast enough so I took a coal from the fire:
This cornbread was kind of dry and dense but that is not necessarily a bad thing! It went great with greasy eggs – would be perfect with chili.
Recipe:
- 1 Pint cornmeal
- 2 Tablespoon flour
- 4 Tablespoon raw rice
- 2 eggs
- 1 tb butter, melted
- ½ cup milk
Heat up a skillet or dutch oven 4-5 coals under and 6-7 on top, or in the oven at 425° Mix dry ingredients and stir in butter and milk. Beat eggs well & fold into batter. Pour into hot pan, bake for 20-25 minutes. When you can smell it it is done!
Adapted from “Fifty Years in a Maryland Kitchen” by Mrs. B. C. Howard
