Lilac Window

I hope to do a lot more posts like this. I am so excited to be learning about cooking over an open fire, that I can’t help but want to share what I learn. I am so fascinated by the concept of roughing it,  but eating well. My designer spirit wants to create the ideal camp-food experience. Getting all the food to fit in the car and coolers, being minimal and economical with ingredients, but making it all taste amazing has become a little bit of an obsession for me. Oh, so many things to obsess over…

So, I have discovered the wonders of dry foods. Having two small coolers, that only keep cold a couple of days, it has become so important to have dry foods that will keep for longer, and take up no room in the cold storage department. I have discovered the wonders of bringing some simple dry baking ingredients, that can become bread, sweet treats, pancakes, bannock, or flat breads. (Although, my hippy side can get a little carried away. The last trip I brought a mix of Quinoa and Amaranth flour for our baking needs. Unless you have eaten this mix, and like it, I would suggest mixing it with 3/4 parts wheat flour, as it has a strong flavor… and nearly got me cut off from the whole food prep department…) But the cornbread was awesome…REALLY awesome. So easy and convenient, I will be making it a camping trip staple…

just go easy with the heat on that dutch oven. Those things are HOT. ’nuff said.

From this website:

http://insects.tamu.edu/people/faculty/dutchoven.html

Braué’s Golden Southern Cornbread

– From Uncle John’s Original Bread Book by J. R. Braué. 1969 printing.

DRY

1 cup yellow corn meal 
1 cup flour 
1 teaspoon salt 
2 tablespoons sugar 
3 teaspoons baking powder

WET

1/4 cup oil or melted shortening 
2 eggs 
1 cup of milk or water

Dump dry ingredients in a gallon zip-lock bag and mix. At the camp site add wet ingredients and mix in the bag. Do not mix too much or the cornbread will be tough. Grease oven. Bake at 400 degrees for about 25 minutes.

I would suggest letting the corn flour sit in the wet mix for a while to soften the kernels. Eat plain, or with honey.

This entry was posted on Saturday, June 13th, 2009 at 9:44 pm and is filed under FOOD. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.