Campfire-Style Cornbread in a Cast Iron Pan

Ingredients

• 2 tablespoons lard, or as needed
• 1 cup cornmeal
• 1 cup all-purpose flour
• ½ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ¼ cup melted butter
• 2 large eggs
• ¼ cup sour cream
• 1 teaspoon vanilla extract (Optional)

Step 1

Build a campfire and letting it burn down until you have a nice bed of hot embers. Rake most of the coals to one side to create a flat spot for your pan. While the fire is settling, grease the inside of your cast iron pan and its lid generously with lard—this helps prevent sticking and adds flavor. Place the pan on some hot coals beside the fire to warm it up for about 10 to 15 minutes.

Step 2

In a bowl, sift together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Make a little well in the center and add the buttermilk, melted butter, eggs, sour cream, and vanilla. Stir everything just until combined—you want the batter a bit lumpy, so don’t overmix. Let it rest for a few minutes while you check your pan; the lard should be melted and hot but not smoking. If it’s too hot, move the pan off the heat for a bit to cool down.

Step 3

When the pan is ready, pour in the batter and cover it with the lid. Spread a thin layer of embers on the ground and use your S-hooks to lift the pan slightly above them so air can circulate. Then, pile about a third of the embers you used underneath on top of the lid. Let the cornbread bake like this, undisturbed, for around 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.