JOHNNY CAKE

3 cups cornmeal
3 cups flour
3/4 cup sugar
3 Tbs. baking powder
1 Tbs. baking soda
1 Tsp. salt
3/4 cup butter
8 oz plain yogurt
1 - 14 oz. can creamed corn
1 - 14 oz. can corn
12 Tbs, dry butter milk
3 cups water
6 eggs - 1/4 cup liquid egg = 1 whole egg
Easy: Mix all dry ingredients together and place in storage container, zip-lock bag, prior to trip.
Tip: Use liqud egg for the Johnny Cake and the remainder of the carton for scrambled eggs or omelets.

Bake at 375°. See chart for briquettes required. This recipe is for a 14 inch dutch oven.
Pre-heat the dutch oven lid by placing charcoal briquettes evenly spaced on the lid and set to the side for 10-15 minutes.
Light charcoal briquettes 15-20 minutes before needed.
Prepare the dutch oven by lightly greasing, it is best to use butter for this recipe, bottom and 1/2 way up the sides.
Mix wet ingredients together and add dry ingredients to make batter.
Pour batter in dutch oven.
Place dutch oven over charcoal briquettes and put lid on.
Every 5 minutes turn the dutch oven 1/4 turn and turn the lid 1/4 turn the opposite way.
Bake for approximately 20-30 minutes.
When a toothpick stuck in the center of the Johnny Cake comes out clean it is done. When cooking in a dutch oven the bread is usually done once you smell it cooking.
Serves 12 to 15 people.