Besides the 105 degrees here in Texas outside, heating the oven is such an energy burner, and my autolighter got zapped in a power surge, so I'm looking for the innovative types that have master cooking corn bread, in a cast iron skillet, on top of the stove rather than in the oven?

Now, before you laugh, shake your head, or mutter 'idiot' -- those cowboys made cornbread on the open-pit campfires, yes? And I was a Cub Scout once, and camped, but can't remember cornbread being one of the staples of campfire cooking. So any of y'all been on a wagon train lately and care to share with this city-ite how one might perform this magic feat?

Anyone? Any advice or suggestions welcomed.

Thanks!