From the bloggers at Roadtreking.
Here’s a skillet cornbread I developed that works out well for a side dish when traveling in your RV or camping. The recipe can be adapted to be vegan friendly and is a natural to compliment grilled/bbq entree’s.
3/4 cup all purpose flour
1 1/4 cup yellow corn meal
2 1/2 teaspoons baking powder
5 tablespoons sugar
1 teaspoon salt
1/4 cup buttermilk *
(OR 2% milk with 1 1/4 teas. apple cider or white vinegar)
1 large egg*
3 tablespoons unsalted butter *
cbreadytoflip1 small can diced green chili
2 ears of corn, grilled then kernels sliced off cob.
4 oz. pepper jack cheese *
PAM grill pan spray or oil
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