Campfire beans and cracklins -- seared with a hard crust and rested before the knife.
Prep 15 min · Cook 47 min
Heat the oven or a coal-ready dutch oven and grease a cast-iron skillet well.
Whisk the dry ingredients, then cut in the butter and stir in the buttermilk just until combined.
Turn the batter into the hot skillet so the edges start to crisp on contact.
Bake until risen, golden, and set through, with a crackly crust on the campfire beans.
Cool briefly and serve and cracklins, warm from the pan.
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