1 cup cornmeal ½ cup flour 1 cup pumpkin puree ¼ cup honey 1 tbls baking powder 1 egg Small can evaporated milk Mix dry ingredients. Add the egg, honey, pumpkin, and enough of the milk to form a medium-thick batter. Drop by large spoonsfull (about two heaping tablespoons) onto a hot, greased griddle or skillet. Cook, turning once, about five minutes per side. When camp bread comes to mind, cornbread surely follows. Cornbread is a mainstay of camp cooking. Nobody has ever counted all the versions, but there must be several hundred of them. My favorite came from a small country café in Cumberland, Kentucky, where the cook got the recipe from her mother, Leonda. You can make it as the recipe stands, or add a half-cup or so of pork cracklings which makes it even better.