Buttermilk cornbread is richer and more buttery than regular regular milk-based cornbread or traditional hot water cornbread recipes. I’m sure you’ll need the calories before and after your hiking and outdoor activities!
Ingredients
- 1 Cup - Yellow Cornmeal
- 1 Cup - White Flour
- 1 Cup - Buttermilk
- 2 Tbsp Sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1 Cup Water
- 1 Large Egg
Instructions
- In a large bowl, combine all ingredients and mix lightly for 2-3 minutes until combined and smooth
- Poor into cool, greased Cast Iron Dutch Oven and cover with lid
- Place coals on your Dutch Oven and cook for 25 Minutes at 350F Degrees rotating the lid every 5 minutes to reduce hot spots
- Remove from heat, cut and serve. Add Honey or Butter (or both!) for a great treat