Description
This recipe is out of my great-grandmother Bertha Iva Steinbeck’s recipe box. She really was John Steinbeck’s aunt. She lived in Hollister, California, and died in the ’30s. I’ve been making this since I was about 5 years old when my grandmother, Agnes Steinbeck Bowman decided I was old enough to learn to cook. It was actually the second thing I learned to cook…she wanted to see how I handled scrambled eggs before she introduced me to something that demanded some technique! I’ve never tasted better cornbread in my 47 years.
Ingredients
- 1 cup all-purpose flour
- ½ cup white cornmeal
- ¼ cup white sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup corn oil
- 1 egg
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8 inch glass baking dish.
- Sift the flour
- cornmeal
- sugar
- baking powder
- baking soda and salt into a large bowl. In a separate bowl
- whisk together the buttermilk
- corn oil and egg. Pour the wet ingredients into the dry ingredients
- and mix just until blended. Pour into the prepared pan
- and shake gently to level it out.
- Bake for 30 minutes in the preheated oven
- or until a knife inserted in the center comes out clean and the top is golden brown. Serve hot. Just with butter will do
- it is plenty sweet enough!
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4