Charcoal briquets: 6 bottom, 8 top. Use a 12-inch cast iron skillet or Dutch oven with a cover to cook this cornbread.
Photography By Jennifer Bakos | June 28, 2016

Ingredients

  • 1½ cups all purpose flour
  • 1½ cups coarse (stone-ground) cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons salt
  • 7 tablespoons unsalted butter
  • 2¼ cups buttermilk
  • 3 eggs

Preparation

At home: Combine the first five ingredients in a tightly lidded jar.

At the campsite: Preheat a 12-inch cast iron skillet over six charcoal briquets for about ten minutes. Meanwhile, whisk the eggs with buttermilk and pour over the dry ingredients in a bowl, stirring until just barely combined. Melt the butter in the hot skillet. Pour ⅓ cup of butter into the batter, stirring to combine, and leave the rest in the skillet, swirling to coat the pan. Pour the batter evenly into the skillet, cover, and top with eight charcoal briquets. Bake twenty-five to thirty minutes, or until just barely cooked through and beginning to brown. Remove from heat and remove cover. Let sit five minutes before cutting into squares. Serve warm or at room temperature.

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Ingredients

  • 1½ cups all purpose flour
  • 1½ cups coarse (stone-ground) cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons salt
  • 7 tablespoons unsalted butter
  • 2¼ cups buttermilk
  • 3 eggs