It’s that time of year again…..it’s camping season! I am practically bouncing out of my seat with excitement . We will be going on our first camping trip this weekend, and I can’t wait. It may seem funny to some, that of all things I wanted to do for mother’s day – it’s camping. However, I truly enjoy being out in nature with my family hiking, biking & of course cooking. I am so excited to take my children to this particular state park, because it is one I have gone to since I was a child. It will be their very first time there, and I am anticipating how much they are going to love it – especially all the geological aspects of these particular parks. We opened our camper last weekend in preparation, and as I sat down on the couch inside – my mind started racing thinking about all the yummy campfire meals I will be preparing this season. One of the recipes I usually prepare is cornbread. The cornbread recipe I am about to share is so easy. The delectable crust formed on the outside of the bread from cooking it in a cast iron pan is fantastic. I hope you enjoy it!
1/2 cup butter, melted
1/2 cup sugar
1 cup buttermilk (or you can substitute regular milk)
1/2 teaspoon baking soda
1 cup corn meal
1 cup flour
1/2 teaspoon salt
* I often throw in a handful of cheese, and sometimes some chopped jalapeno. Have fun with it and don’t be afraid to experiment.
Preheat your oven to 375°F. Grease a 8- inch cast iron skillet or a 8- inch baking dish.
Place butter and sugar in a bowl, and stir together.
Add in the eggs, and mix until blended together.
In a separate bowl combine buttermilk and baking soda. Then pour & stir in the bowl with the rest of the wet ingredients.
Add cornmeal, flour & salt. Stirring until combined and few lumps remain.
Pour into prepared pan.
Bake for 30 minutes or until a toothpick inserted comes out clean.
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