Prepare campfire and arrange an area of coals or hot, flat rocks. You can also use a fire grill grate if available.
In a large bowl or container, stir together the dry ingredients. (I recommend having this done in a jar prepared before the camping trip.)
Stir in the buttermilk and eggs until combined.
Place the stick of butter in the bottom of a 10 or 12 inch cast iron skillet. Melt the butter over the prepared campfire.
Remove the skillet from the fire when the butter is browned and the skillet is hot. Carefully pour the batter into the skillet.
Cover tightly with foil or a lid if available. Return the skillet to the prepared coals or grill grate.
Cook for about 20 minutes, rotating and shifting the pan every two or three minutes to ensure even cooking.
Remove from the fire and serve with a hot helping of DINTY MOORE® Beef Stew
Notes
Always supervise children around a campfire. Always.Be very careful when cooking directly over a campfire. Watch for popping rocks, sparks, etc. A low and slow fire with embers moved to the side for cooking is the best way to cook this recipe.Due to huge variances in skillet and campfires, your cooking time will vary. Watch the cornbread carefully to prevent burning. (Although a little crispy buttered bottom is the best.)