In this video we show you how to make corn bread in the great outdoors. In case you’re wondering, this corn bread recipe can be baked in any oven if you feel like staying in the comforts of your home.
The trail we visited is called Silver Springs Overlook, and is located near Elko, British Columbia, Canada. More information can be found here: http://www.janicestrong.com/PDFfiles/SilverSpringLakes.pdf
You can learn more about the gear we used in this video here: http://youtu.be/9nmTG6erHq4
Zucchini Jalapeno Cornbread
Dry Ingredients:
1 1/4 c. cornflour or polenta or cornmeal (190g)
3/4 c. AP flour (90g)
1 Tbsp sugar (12.5g)
1 Tbsp baking powder
1/2 tsp dried chilli flakes
1/4 tsp thyme
Wet Ingredients:
1 c. milk (250mL)
1 c. shredded zucchini (250mL)
2 eggs
1/2 medium onion, chopped
1/4 c. olive oil (55mL)
2 jalapeno (or green chilis) chopped
Combine dry ingredients in a medium sized bowl. Combine wet ingredients in a medium sized bowl. Add wet ingredients to the dry ingredients and mix until combined thoroughly.
Bake for 30mins at 350F.
We absolutely love our Bemco Backpack Oven…we’ve taken it so many place and been able to enjoy treats where we wouldn’t normally have had the pleasure!
We live in a stunningly beautiful part of the world. We are so amazingly fortunate.
Happy Backpack Baking!
