1 cup cornmeal
½ cup flour
1 cup pumpkin puree
¼ cup honey
1 tbls baking powder
1 egg
Small can evaporated milk
Mix dry ingredients. Add the egg, honey, pumpkin, and enough of the milk to form a medium-thick batter.
Drop by large spoonsfull (about two heaping tablespoons) onto a hot, greased griddle or skillet. Cook, turning once, about five minutes per side.
When camp bread comes to mind, cornbread surely follows. Cornbread is a mainstay of camp cooking. Nobody has ever counted all the versions, but there must be several hundred of them. My favorite came from a small country café in Cumberland, Kentucky, where the cook got the recipe from her mother, Leonda. You can make it as the recipe stands, or add a half-cup or so of pork cracklings which makes it even better.
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