Prepare Ahead

1. Add almond flour, cornmeal, sugar, baking soda, and salt to a large ziplock bag. Shake to incorporate and smooth out chunks of almond flour. Store in the pantry for up to 5 days.
2. In a large mason jar, combine the buttermilk, eggs, and optional corn kernels. Shake until yolks are broken and incorporated, and refrigerate up to 24 hours.

Outdoors

1. Fire up the grill or campfire to medium-high heat and position the grill grate 6 inches above the coals.
2. Add the cornmeal mixture to a large mixing bowl. Make a well in the center and add the buttermilk mixture. Use a spatula to gently incorporate the dry and wet ingredients together until a batter forms. Fold in 2 cups of the shredded cheese and optional corn kernels.
3. Place a 12-inch crock pot on the grill directly over the coals. Add the butter and melt, tilting to coat the bottom and sides of the pot. Once the butter begins to foam (before it browns!), pour in the batter. Sprinkle the remaining 1/2 cup shredded cheese over top.
4. Cover the crock pot and use tongs to transfer an even layer of coals onto the lid.
5. Bake until golden brown, about 25 minutes, until the smell of cornbread fills the air. Remove the coals with the tongs and blow off the ash residue (away from people) so it doesn’t fall onto the cornbread when you lift the lid. Use a lid lifter, welding gloves, or thick towel to lift the lid. You can check for doneness visually – the edges and top will be browned – or if a toothpick inserted in the center comes out clean. If the cornbread needs more time, return the lid and coals, and continue baking for 5 minutes more.
6. Serve warm, directly from the crock pot, alongside Cranberry-Orange & Maple Jam. (Be sure to warn your fellow campers that the pot is hot!). Store leftovers in an airtight container at ambient temperature for up to 5 days.