This quick and easy cast iron cornbread can be made right over your campfire.
1cupmilk(if using dry powdered milk: 3 tbsp powder + 1 cup water)
1/2tablespoonoil(we used coconut oil and loved it)
In a large bowl, mix the cornmeal, flour, baking powder, and salt to combine.
Add the milk, egg, and honey to the dry ingredients. Mix with a fork until fully incorporated.
Over your campfire, heat the oil in your cast iron skillet. Swirl to coat the bottom (be sure to use something to protect you from the heat - the skillet will get very hot!). Pour the batter into the skillet, ensuring that it is in an even layer. Cover the skillet with foil, crimping the foil around the edges, or cover with a lid.
Cook over medium-low heat for 15 minutes, then move off the head and let the bread rest (still covered) for an additional 5 minutes.
Cut into slices and enjoy with a big bowl of chili!
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/campfire-skillet-cornbread/