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Pie-Pan Cornbread
(contributed by Matthew Pometto, served on the Fire Ants Patrol outing 2001)

Equipment needed - three 9" pie plates.  Two of the pie plates should be bolted together facing in opposite directions, like this:

\_______/
/                \

This will be the cover for the third pie dish.  (Or you can bake this in a Dutch oven)

Ingredients:

• 1-1/4 Cups unbleached white flour
• 3/4 Cup whole-grain (stone ground) cornmeal
• 4 Tablespoons sugar
• 5 teaspoons baking powder
• 3/4 teaspoon salt
• 1 egg
• 1 cup milk
• 2 Tablespoons butter, melted

Directions:

1. Stir dry ingredients together, mixing well ( you can do this before you leave home and put it all in a ziplock bag.
2. Beat egg with milk and add it to the flour mixture with the melted butter.
3. Stir well.
4. Spread batter in a buttered 9" pie dish.   Place the cover on the pie dish and carefully fill the top pie pan with coals to cover the surface.   Bake about 25-30 minutes or until lightly browned.  Be careful when you remove the cover not to get ash on the cornbread. 
   
   \ _coals__/
   /                \
   \_batter__/    

Says it serves 4-6 but you better grab 'em fast or make more than one batch.