Favorite Recipes: Campfire Cornbread
CAMPFIRE CORNBREAD Some like it sweet with vanilla, others savory with diced jalapenos, some like a light and delicate cake while others want it coarsely ground and crumbling. Cornbread is as regional as any dialect or accent and where you are in the country will determine how this comforting side dish will come to the table. We prefer a traditional Appalachian Mountain style which uses coarsely ground cornmeal and no sugar. It is flawless and we’ve made it over a two-burner stove, a campfire, and even a single-burner backcountry stove, at both high altitudes and sea level. The result is a moist, savory and satisfyingly subtle bread that pairs with many dishes. Ironically, when we bake this in a traditional oven we’ve not had the same results - it just doesn’t taste the same. Ingredients Note: Dry and wet ingredients can be mixed ahead of time, separately. 4 TBSPs coconut oil 1 ½ cups cornmeal ½ cup all purpose flour (works well with GF) 1 tsp salt 1 tsp baking so