CAMP CORNBREAD

"Serve hot from the coals with maple syrup for breakfast, smothered in pinto beans for supper, with butter and honey for dessert, or cold with peanut butter or cheese for lunch."

1 1/2 cups corn meal
1/2 cup whole wheat flour
1/2 cup wheat germ
2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup sugar (or 2 tablespoons honey)
1/4 cup melted butter
1 1/2 cups water or milk (we used skim milk)
Optional additions:
poppy seeds, chopped walnuts, or chopped sunflower seeds.

Mix the dry ingredients together, then stir in the liquids just until barely blended. Over-mixing results in a "heavy" product.

Pour batter into an oiled frying pan, cover and nestle into soft, gray coals, raking some up around the sides and over the top of the pan.

Bake slowly in the coals for about 30 minutes or until a wooden toothpick, pushed into the center, comes out clean.

Note: We used 1 tablespoon of lard melted in a 10-inch iron skillet. We baked the batter, uncovered, in a conventional oven at 400 degrees F for 20 minutes. Do not overbake.

From: Pittsburgh Post-Gazette
Adapted from source: Simple Foods for the Pack by Vikki Kinmont and Claudia Axcell, 1976