Camp Corn Bread

[hummingbird]

When we go camping, I always take at least 5 pounds of corn meal. I make what I call camp corn bread. You take an iron skillet or dutch oven and put about a large egg size spoon of some type of fat. Heat that skillet up and let the oil get sizzling hot. While the skillet is getting hot, mix together self rising corn meal and water. Make sure you have enough water to make it pourable. When the oil is sizzling hot, pour it into the corn meal and water. Stir and when combined pour it back into the skillet. The mixture should sizzle when it hits the skillet or your skillet isn't hot enough. Place the cover on the skillet and place it in hot coals, put hot coals up around the skillet and covering the lid of the skillet. Leave it about 20-25 minutes. Check it and if not browned, cover it back up and let it bake a little more. Serve it hot with margarine or butter. Save what you have left and have it for breakfast the next morning crumbled into milk.