Cornbread is so easy and good. I baked a pan to go with the baked beans and au gratin potatoes, which I served with a big slice of ham. I used a cornbread muffin mix, prepared per the directions on the back of the package.
When I put it into the solar oven, it was already 3:00 p.m. and I wondered if there would be enough sun to cook the cornbread. ( I would not have this worry in the summer as there is plenty of sun until very late afternoon. ) We lost the sun an hour later at 4:00 p.m., however, the cornbread had baked. Although it did not brown, the cornbread was warm and moist, but I would have preferred that it bake just a while longer. Next time I’ll remember to put it out sooner. Oh, did I mention — I baked the cornbread in the Sport because the GSO was full.