- 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
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.