I think the best time for the camping trip would be the second weekend of October since the weather is usually pretty stable then and the leaves should be at peak color. We can reserve site 12 at Pine Grove campground which has enough space for three tents and has a fire pit with a grill grate. For meals I was thinking we could do foil packet dinners the first night since they are easy to prepare and clean up. Everyone can bring their own protein and vegetables and we can have a toppings bar with different sauces and seasonings. For the second day we could hike the ridge trail which is about five miles round trip and has some really nice viewpoints. I will bring my camping stove and a big pot for making coffee in the morning. If anyone has dietary restrictions let me know so I can plan accordingly. Also do not forget to bring a camp chair since the picnic tables there are pretty worn out. The campground has decent restrooms with running water which helps a lot. I have a two burner stove and a large tent that can fit four people if anyone needs to share. Let me know if the dates work for your schedule.

We should also plan for a backup meal option in case of rain since the fire might not be an option. I have a portable grill that works under a canopy so we can still cook if needed. The general store in town has basic supplies if we forget anything. I will bring extra firewood and a few lanterns for the site.

The reason I prefer using a cast iron skillet for cornbread is that it gives you that crispy crust on the bottom and sides that you just cannot get with a glass dish. You preheat the skillet in the oven with some oil or bacon fat while you mix the batter then pour it in and bake. For the batter I use a mix of yellow cornmeal and all purpose flour with some buttermilk and an egg. I add a little honey for sweetness and some chopped jalapenos if I want some heat. The key is to not overmix the batter or the cornbread will be tough. Bake it at four hundred degrees for about twenty minutes until the top is golden brown and a toothpick comes out clean. Let it cool in the pan for about ten minutes then turn it out onto a rack. Serve it warm with butter and honey and it is the perfect side for chili or soup.

I have also tried adding shredded cheddar and green onions which gives it a nice savory twist. If you want a sweeter version you can increase the honey and add some corn kernels. The cast iron really makes a difference in texture and flavor. Let me know if you want me to share the exact measurements I use for the dry ingredients.