For the same picnic mentioned previously, I decided to whip up some cornbread.
Using the recipe from the Gooseberry Patch's Chili Cookbook.
Mix together 1 cup Yellow Cornmeal, 1 cup Flour, 1/4 cup Sugar, 1 Tbsp. Baking Powder, 1 tsp. Baking Soda and 1/8 tsp. Salt. If you want to give this as a gift of save it for another day simply pour into a jar or Ziploc and save for later. Other wise, place these dry ingredients into a large bowl. Separately, whisk together 3 Tbsp. melted, cooled butter and add 1 1/3 cups buttermilk (I did 1 cup milk + 1/3 cup Yogurt), add one egg and mix thoroughly. Pour the wet mixture into the dry and stir until just combined. (If you're feeling funky throw in a few handful so corn kernels before baking). Pour into a square or round pan, bake at 425*F (218*C) for 30 minutes.