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Ingredients
- 3 c. self-rising flour
- 3 Tbsp. sugar
- 1 (12 oz.) can beer (room temperature)
- 1/2 c. butter or margarine, melted
Method
- Mix batter
- using
- the
- Beer
- Bread
- recipe.
- Grease
- 2 cast-iron corn
- bread
- pans and pour batter into each section, filling about
- half
- full.
- Top
- each section with butter.
- We cut off the
- handles
- of our corn bread pans to make it easier to stack 2
- while
- baking in the camp chef oven or baking in a Number 12 Dutch oven.
- If baking at home, place a cookie sheet underneath as this
- will drip some of the batter out.
- Bake at 350° for about 30 minutes or until done.
