Campfire Cast Iron Cornbread
It doesn't get better than a deep pan of cornbread cooked over coals in a cast-iron skillet old-timey style. Here's my own super-moist recipe, with additional instructions if you prefer to use your oven. Serve with butter, honey, your favorite jam, or molasses.
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If you don't have buttermilk, use 1 cup milk and sour it by adding 1 teaspoon vinegar or lemon juice.
If you like to bake it in the oven, preheat oven to 350 degrees F (180 degrees C). Place cornbread in the oven without a lid and bake for 35 to 40 minutes.