Consider taking this recipe along on your next camping trip. Bread cooked over a campfire…yum!
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon granulated sugar
1 cup buttermilk
2 large eggs
1/4 cup vegetable oil
In a large bowl, combine cornmeal, flour, salt, baking powder, baking soda, and sugar. Add buttermilk and eggs; mix well.
Heat oil in a heavy skillet and add to the cornmeal batter. Pour the batter into the skillet, cover, and reduce the heat to medium-low. Cook until lightly browned and almost cooked through, about 5 minutes. Turn the cornbread with a wide spatula and brown the other side, about 2 minutes.
Makes 10 servings.