(courtesy of Vickie Buchanan, co-owner, Martin Ranch in Monitor Valley. Serves 10)
This cornbread recipe has been passed down from Vickie Buchanan’s grandmother, Elizabeth. It has become a breakfast staple at the Martin Ranch and is served with butter and syrup, such as pancakes.
“I use this recipe for winter mornings before school, when the family is coming home from hunting trips, and for Sunday morning breakfasts. We all love it!” Buchanan says.
1½ cups all-purpose flour
⅔ cup sugar
½ cup yellow cornmeal
1 tablespoon baking powder
½ teaspoon salt
1¼ cups milk
2 large eggs, lightly beaten
⅓ cup vegetable oil
3 tablespoons butter or margarine
Combine all dry ingredients together in a bowl and mix with all wet ingredients. Pour mixture into 8-inch greased baking dish. Bake at 350 degrees F for 30 to 35 minutes or until toothpick or knife inserted into middle comes out clean.