By Ole & Shaina Olmanson
Each year we head to the cabin, and as one of several families meeting there, we take turns with who does the different meals. In situations like this, to make things easy, quick, and tasty we often prep things as far as we can before heading out.
This method is great for trips to the cabin because it cuts down on prep and dishes, leaving more time for swimming and boating, but it’s also a great way to bring fresh cornbread to your campsite.
Basic Cornbread
Ingredients
- 1 1/4 cups flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 egg whites
- 1/4 cup honey, optional
Directions
- In a Hefty Slider Bag place the flour, cornmeal, sugar, baking powder, and salt. In a separate slider bag, place the milk, oil, and egg whites. Bring both in your cooler until ready to bake.
- Heat oven to 400ยบ F or get your fire going nice and hot. Mix the wet ingredients in the bag. Pour the wet into the dry, reseal the slider bag and then mix by massaging the bag until all infedients are moisented. Snip the corner off the bag and funnel the batter into your greased 8″ loaf pan or cast iron skillet. Drizzle the honey over the top. Bake for 20-25 minutes. To bake over a campfire, cover the pan in foil before returning to the fire.
- Bake until a toothpick comes out clean from the center of the cake.
