Melt butter and let cool a bit.

Whisk flour, cornmeal, brown sugar, baking soda, baking powder, and salt in a large bowl until well mixed. If you want to bring this mix camping put into a ziplock bag, label and add wet ingredients at camp.

Start your fire and make a nice bed of hot coals. You can also use charcoal (20-24) or a combination of both.

Add eggs, buttermilk and a drizzle of honey to dry mix either in bag or in a bowl. Bag is convenient if you don’t want to dirty a lot of dishes. I prefer bowl. Mix well.

Place bed of 16 hot coals evenly dispersed underneath parchment lined Dutch oven once coal are hot. Put on lid and remaining coals on top of lid distributed evenly for preheating.

Let Dutch oven preheat for 15-20 minutes.

Carefully with oven mittens and lid lifter take off lid and place to one side. Pour mixture carefully into parchment in Dutch oven and replace lid carefully with coals on top still.

Cook cornbread for 20-30 minutes, checking at 15 minutes to see how it is cooking. Because fire cooking varies so greatly the food needs to be tended more than in a more temperature controlled environment.

Prick with a toothpick to see if anything is sticking. When it comes out clean it’s done.

Lift out of Dutch oven carefully with parchment paper and place on a plate to cool.