Hi everyone. Well, as I speak, I知 sitting at my campsite looking out onto Wahweap Bay near Glen Canyon Dam, which holds back the mighty Lake Powell that stores the Colorado River. Sure has been nice having Lake Powell the last few years. The water stored in Powell has saved us during this harsh long standing drought we致e been experiencing. Besides its usefulness it sure is beautiful. Words cannot describe its beauty. So I知 not going to try.

The recipe I知 sending back to Oceanside is a Cornbread recipe that I offered up (if it was requested) in my last recipe which was a chili recipe. I received a lot of requests and positive feedback from the recipe so here it is.

Dutch Oven Buttermilk Cornbread Recipe:

1 cup of all purpose flour
1 cup cornmeal(Blue corn is the best),  but yellow or white is fine
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 (12-ounce) can creamed corn
1 cup buttermilk
2 eggs
2 tablespoons lard or butter

In a large bowl, mix the dry ingredients together, and then add the creamed corn, buttermilk, and eggs, and mix thoroughly.

Position a 10-inch or 12-inch Dutch oven over where the fire on your grill will be, and then arrange 15 charcoal briquettes around the bottom. Heat the Dutch oven over the fire.

Melt the lard in the Dutch oven, and then add the batter. The lard will rise up the edges and spill onto the top of the batter. Cover the Dutch oven and place 10 coals on the lid. Cook for about 30 minutes, or until the bread is brown and firm.

If using a cast iron skillet in the oven instead, preheat oven to 425 degrees F. Place the skillet in the oven, melt the lard, and then add the batter. Do not cover. Bake for 25 to 30 minutes. Let cool for 5 to 10 minutes before cutting. Serve warm.