Tonight’s “Dine In” feature is more about dining out, outside that is. It’s almost springtime, and I’m dying to load up the boys and escape to the nearby state park as soon as school is out on a Friday afternoon. I love our weekend camping trips, and I really love the camping trip food!
This corn bread, although I bake it at home, reminds me of camping out. I’ve tried it over a fire; it’s just a little trickier to cook through without scorching the bottom. But this baked version reminds me of camping out even when we’re only sleeping on the floor of our family room.
It’s a pretty basic corn bread recipe, but the trick is to cook it in a REALLY HOT cast-iron skillet. It gives the corn bread a delicious crust.
“Campfire” Skillet Corn Bread
2 Tbs bacon drippings or vegetable oil
2 cups cornmeal (yellow or white)
1/2 cup sifted flour
1 tsp baking powder
1 tsp salt
1 egg, lightly beaten
2 cups buttermilk
Preheat oven to 450° F. Put the drippings or oil in a large (10-inch) cast-iron skillet and place it in the oven for a few minutes until it’s sizzling.
Mix together dry ingredients. Set aside.
Whisk egg and buttermilk. Mix with dry ingredients. Take cast-iron skillet out of oven, pour hot oil into batter, and mix.
Pour batter into cast-iron skillet. Bake in oven for 20 minutes. Corn bread should be brown on top and pulling away from the sides of the skillet.
Nutritional Information: Calories per Serving: 150, Calories from Fat: 20, Fat: 2 g, Cholesterol: 23 mg, Sodium: 399 mg, Carbohydrates: 28 g, Fiber: 2 g, Sugars: 3 g, Protein: 5 g
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