Cornbread is a wonderful thing. Beans just wouldn’t be the same without it. The smell of warm cornbread harkens most Southerners back to their youth. Many refer to the beans/cornbread combination as a single entity. “Beans & Cornbread” are practically one word. So when I take bean soup (frozen, usually) out to the hunting camp, I usually plan on cornbread, also. If I’m particularly organized (not always) when planning a camping trip, I can bake up a batch of cornbread before we leave the house. Cornbread, however, is very easy to prepare out at the camp, smells great, and can’t be beat when served hot with butter. I mix all my dry ingredients at home and transport them in a large yogurt container, zip-lock bag (as in the photo), or the like. When I get to the camp, I add the liquid ingredients, toss into a heated, cast iron skillet (with bacon grease) and bake.
Preheated 425 degree oven
1 cup sifted all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
3/4 tsp. salt
1 cup yellow cornmeal
1 cup milk
1/4 cup melted bacon drippings plus more for the skillet
Combine flour with sugar, baking powder, and salt; stir in cornmeal. Add eggs, milk, and bacon drippings. Mix with a whisk just til smooth. Pour into hot cast Iron skillet or dutch oven that has been coated with bacon drippings. It should sizzle a little when you pour the batter in. This ensures a nice crispy crust. I place my cast iron into the oven with just more than 1/4 cup of bacon drippings when I turn on the oven. Then the drippings are ready to be incorporated into the recipe by the time I get to that point. Bake at 425 degrees for 20 to 25 minutes.
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