"A 100 year celebration of kickin it up with good food and great parties at The Pendleton Round-up."
Growing up in the area we always made it to Pendleton during Round-up time to spend time with cousins, watch the parade and join in on the celebrations.
While thumbing through this cookbook, I came acrossed the recipe for "Sankey Ranch Cornbread" & just had to try it.
Ike Sankey is a stock contractor for many rodeos. They owned a ranch just a few miles out of Cody Wyoming where my husband & I lived.
Years ago Ike had a bunch of young horses with out enough buck in them for the rodeo circuit so he would hire young people to come ride and work with them.
My husband Willie & I took on this job for a short period. Silly me (I fancied myself as a cowgirl back then.)
We got paid a whopping $25 a day each. Enough money to go down to "The Irma" the local cowboy hangout, have a few beers & tell tall tales.
Sankey Ranch Cornbread
2/3 cup butter
1 1/3 cups granulated sugar
2 cups milk
2 3/4 tablespoons baking powder
1 1/3 teaspoon salt
2 1/3 cups all-purpose flour
1 cup cornmeal
Mix butter, granulated sugar, eggs, and milk together.
Mix baking powder, salt, flour, and cornmeal together.
Mix both mixtures together and pour into a greased 9x13-inch pan.
bake at 400 degrees for 25 minutes or until done in middle.
For more great recipes go to "On A Rainy Night"