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1
You'll need: Campfire with grill grate, 12-inch cast-iron skillet with lid
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Start a campfire with wood and wait until the flames die down and the coals glow red with white ash.
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Place a 12-inch cast-iron skillet adjacent to the coals to heat up.
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Combine the flour, cornmeal, salt, baking powder, and baking soda in a large bowl.
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In a separate bowl, combine the buttermilk, milk, egg, and melted butter.
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Make a well in the dry ingredients and slowly stir the wet ingredients into the dry, mixing gently until the lumps are dissolved.
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Fold in the cheese, poblanos, and corn.
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8
Remove the cast-iron skillet from the fire and put the 2 tablespoons butter in the hot pan so it sizzles.
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Roll the butter around the pan to coat it evenly, then pour the cornbread batter into the hot skillet.
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Top with a lid and place back in the spot adjacent to the coals.
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11
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.
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12
Rotate the pan every 7 to 8 minutes so the cornbread cooks evenly.
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Carefully remove the coals and lid and let the cornbread cool slightly in the pan, about 5 minutes.
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Slice and serve warm.
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15
Conventional Cooking method:
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Bake in a preheated 350 degrees F oven for 20 to 25 minutes, uncovered.
