Fry bread done right: and smoky bacon, with real technique and a good rest.
Prep 16 min · Cook 43 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 fry bread.
Cool briefly and serve and smoky bacon, warm from the pan.
Breads & Camp Sides
Members
Honest skillet cornbread baked in cast iron, done the way the camp likes it.
Breads & Camp Sides
Free
Dutch-Oven skillet cornbread with fresh herbs, built for a hungry table after a long day out.
Breads & Camp Sides
Members
A camp-side plate: hush puppies over the coals, cooked with a close eye and a hot pan.
Breads & Camp Sides
Free
Buttermilk cornbread with green chiles -- seared with a hard crust and rested before the knife.