If there's one thing that a cast-iron pan was born to do, it's make skillet cornbread. The consistent heat is exactly what cornbread needs. My version here is camping cornbread gone wild. Roasted poblanos? Are you kidding me? This cornbread eats like a meal, and goes great with chili (see page 40) or Old-School Baked Beans (see page 254)!
Campfire with grill grate, 12-inch cast-iron skillet with lid
Start a campfire with wood and wait until the flames die down and the coals glow red with white ash. Place a 12-inch cast-iron skillet adjacent to the coals to heat up.
Combine the flour, cornmeal, salt, baking powder, and baking soda in a large bowl. In a separate bowl, combine the buttermilk, milk, egg, and melted butter. Make a well in the dry ingredients and slowly stir the wet ingredients into the dry, mixing gently until the lumps are dissolved. Fold in the cheese, poblanos, and corn.
Remove the cast-iron skillet from the fire and put the 2 tablespoons butter in the hot pan so it sizzles. Roll the butter around the pan to coat it evenly, then pour the cornbread batter into the hot skillet. Top with a lid and place back in the spot adjacent to the coals. Using a metal shovel, place hot coals on top of the lid and cook for 25 to 30 minutes, or until the bread is golden and firm. Rotate the pan every 7 to 8 minutes so the cornbread cooks evenly. Carefully remove the coals and lid and let the cornbread cool slightly in the pan, about 5 minutes. Slice and serve warm.
Conventional Cooking method:
Bake in a preheated 350 degrees F oven for 20 to 25 minutes, uncovered.
Prep-Ahead Tip: Roast, seed, and dice the peppers. Shred the cheese and measure everything so all you have to do is mix it all together when out camping.
Copyright 2014 by Guy Fieri, by arrangement with HarperCollins Publishers