Grandma Kit’s Northern Cornbread
When my kids were little, my daughter Kenna often asked me to make this dish. We called it Johnny cake, after the treat author Laura Ingalls Wilder mentioned in her books in the Little House series. Kenna and her baby brothers loved it for breakfast with butter on top and drizzled with maple syrup. Now I–Grandma Kit–can make it for my grandkids!
Grandma Kit’s Northern Cornbread
Savory and sweet, this cornbread makes a great side dish to soups and stews, or simply topped with butter and drizzled with maple syrup.
Print Recipe
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup sour cream
- ½ cup full-fat buttermilk
- 2 large eggs, beaten
- 3 tablespoons melted butter, cooled slightly
Instructions
- Preheat the oven to 400℉.
- In a large bowl, wisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
- In a medium bowl, stir together the sour cream, buttermilk, eggs, melted butter, and olive oil.
- Spoon the wet ingredients into the dry ingredients. Fold until just combined.
- Pour the batter into a greased 8-inch round cake pan.
- Bake for 18-22 minutes or until a toothpick inserted into the middle of the batter comes out clean.
- Remove from the oven and let cool slightly before serving.
Servings: 6
If you enjoyed this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.
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