Hobo Corn Bread

What could be better than campfires and s’mores and hobo pies? Well, summer camping season may be over but now is the time to use the home fire pit in the crisp, fall air. So don’t put those pie irons away yet. Invite some friends over, kindle the fire and try out this hobo corn bread recipe.

1 cup corn meal
1 cup flour
1/2 cup sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk
1/4 cup oil

Mix the dry ingredients in a large bowl. Add the remaining ingredients and beat with a spoon until smooth without over beating. Spray the irons with cooking spray and spoon in enough batter to cover the bottom of the iron about 1/4 inch thick. Hold the iron over hot coals for 3 to 5 minutes. Do not turn over. Open the iron and test the bread. If it is still sticky, close the pie iron and return to the hot coals.

This corn bread is absolutely delicious served with chili or beans or soup. Or you can butter it and drizzle with honey for a stand-alone treat.

You can also bake this corn bread in small bread pans for 18 to 20 minutes at 350 degrees. And I often double the recipe and bake it in a 9 x 13 pan for 20 to 25 minutes.

Try slicing the warm corn bread and put on a serving plate. Spread with oleo and pour a dipper full of cooked beans over the top.

Source by Annette Soper