Sizzling Skillet Cornbread Recipe for Outdoor Cooking

Ingredients

• A suitable amount of lard for frying
• A generous cup of cornmeal
• An equal cup of all-purpose flour
• A measure of rich brown sugar
• A spoonful of baking powder
• A dash of baking soda
• A hint of salt
• A cupful of tangy buttermilk
• A quarter-cup of melted butter
• A pair of large eggs
• A dollop of sour cream
• A touch of optional vanilla extract

Step 1

To prepare this rustic campfire cornbread, gather a sturdy cast iron chicken frying pan alongside a couple of iron S-hooks for elevation. Begin by setting up a crackling campfire with seasoned wood, ensuring a bed of glowing embers is ready. Arrange a layer of coals to form a flat base on one side of the fire. Grease the interior of the cast iron pan and its lid generously with lard, then position the pan beside the fire on a bed of coals for a preheating duration of 10 to 15 minutes.

Step 2

In a mixing bowl, combine and sift cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Create a well in the center of the dry ingredients and pour in buttermilk, melted butter, eggs, sour cream, and vanilla extract. Gently blend the mixture until a slightly lumpy batter forms, taking care not to overmix. Allow the batter to rest while monitoring the pan's readiness; the grease should be hot and liquified but not smoking. If smoking occurs, remove from heat and let it cool. Carefully pour the batter into the heated pan and cover it with the lid.

Step 3

Create a thin layer of embers on the ground and utilize the S-hooks to elevate the pan slightly, promoting air circulation. Scatter approximately one-third of the embers underneath the pan and evenly distribute the remaining amount on top. Bake the cornbread with the lid sealed, ensuring it cooks thoroughly for 40 to 45 minutes until a toothpick inserted comes out clean.