Enjoy these favorite family recipes from your CBN.com family.
Prep Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Ingredients:
-- Dry ingredients --
2 cups all-purpose unbleached white flour
1 cup yellow corn meal
2 tablespoons baking powder
1 teaspoon salt
1/3 cup sugar
-- Liquid Ingredients --
2 eggs, lightly beaten
1/3 cup cooking oil
1-1/2 cup buttermilk
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Cooking Instructions:
In a medium bowl, whisk all dry ingredients together. In a separate bowl, whisk all liquid ingredients together. Use a fork to fold the liquid ingredients into the dry ingredients. As with pancakes, stop mixing as soon as the ingredients are mixed.
Grease a 9" or 10" cast iron skillet (or other pan with similar volume) with shortening and pour the batter into the pan.
Bake at 425 F for 20 to 25 minutes or until a toothpick poked into the center comes out clean.
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Memorable Moment:
This recipe comes from my (now passed) grandfather, Ralph Dixon of Oregon, and is one of several that he was somewhat famous for. It is absolutely the fluffiest, lightest, best tasting johnnycake that I've ever had ... even better with butter melting into it and honey drizzled over it! Pure heaven on earth!
After eating this, you'll never eat plain cornbread again!