So Ur Mom went camping once…actually it was in a motorized camper…ok, it was a RV… And it was my 50th birthday and I can only explain my desire to do this by saying that I was having a weird “dust-to-dust” moment as I comprehended that half of my life is over… So out to the “dust” I went.

Lest you judge this tenderfoot camping experience too harshly, let me offer that my birthday is in July, I live in Texas amid scorching waves of heat and I have 3 grown children who demand certain comforts on their vacations! And Ur Dad was easily swayed by the air conditioning feature of our, ahem… vehicle.

Anyway, it was a totally “unique” experience… We met my sister and her family in their even larger vehicle… And we absolutely had one sublime moment that totally made the entire thing completely worthwhile… (And turned out to be exactly the “dust to dust” moment I was seeking…)

Each night we sat at our campfire roughly 100 yards from the Guadalupe River looking across a grassy slope toward the water. At river’s edge were massive trees – mature, spreading, gigantic oaks that were way older than me…

Each night the stars were there, the moon was shining and we gratefully sat in the dark enjoying the lack of blazing heat on our heads. And each night a herd of roughly 100 deer, led by 5 massive bucks, walked along the river while we sat silent and not daring to move. Two bucks came ahead of the herd by a few minutes and three bucks followed after the herd by about fifteen minutes. Awesome. Splendor.

I imagine they could smell the remnants of our dinner – chicken or ribs on the grill – duh! But as vegetarians maybe they were more intrigued by the side dishes (that we prepared in a full kitchen just steps away…) Like this cornbread. Which I cooked in an oven… Ur Mom has her limits…

Gather Up:       
1 cup yellow cornmeal
1 cup all purpose flour
1 tablespoon baking powder
½ cup sugar
1 teaspoon salt
1 cup milk
2 large eggs
4 tablespoons butter, melted and cooled
¼ cup honey

Preheat oven to 400 degrees. Spray a heavy 8 x 8 pan with cooking spray.

In a large bowl combine the cornmeal, flour, baking powder, sugar and salt.

In a smaller bowl, whisk together the milk, eggs, butter and honey.

Add the wet to the dry and stir until just mixed.

Bake 20 – 24 minutes until golden and toothpick comes out clean.

You will luv this cornbread!

Not a thing changed in recipe from Gina Neely, Neely’s Bar-B-Que.