Recipe from The Campout Cookbook by Jen Stevenson and Marnie Hanel
1 1/4 cups all-purpose flour
1 1/4 cups fine cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 poblano pepper
1 cup buttermilk
2 large eggs
1/2 cup (1 stick) unsalted butter, melted and cooled
4 ounces cheddar cheese, shredded (1 1/2 cups)
1. Combine the flour, cornmeal, sugar, baking powder, baking soda, and salt in a gallon-size resealable bag.
2. Char the poblano pepper over an open burner or under the broiler until blackened. Place in a bowl and cover with plastic wrap for 15 minutes. Peel, seed, and mince the pepper. Pack in a resealable container.
At the campout
3. Prepare a campfire and preheat a 10-inch cast-iron Dutch oven to 375 degrees ( 7 hot coals under the over, 16 on the lid) for 10 minutes
4. Meanwhile, whisk together the buttermilk, eggs, and melted butter in a large liquid measuring cup. Dump the flour mix into a medium bowl and make a well in the center. Pour the buttermilk mixture into the well and stir until just combined. Stir in the cheese and minced pepper.
5. Carefully remove the hot Dutch oven from the coals, add the batter, smooth the top, and replace the lid. Bake at 375 degrees (7 hot coals under the over, 16 on the lid) for 30 to 35 minutes, rotating both the over and the lid after 15 to prevent hotspots. The cornbread is finished when the edges begin to pull away from the sides of the Dutch oven and the center springs back when you touch it. If the center needs more time, remove the Dutch over from the campfire and let it rest with the lid on for an additional 10 minutes. Slice and serve warm.
Photo by Carly Diaz.