Saturday, April 20, 2013


This is another recipe from my 1955 Marshall Township Cookbook.  This cornbread recipe was submitted by teacher and school mother Aela Younger.

1/2 cup meal
1/2 cup flour
2 level tbsp. sugar
2/3 cup sweet milk
2 tsp. baking powder
1 tsp. salt
1 egg

Mix well and pour into pie pan in which 2 level tbsp. of shortening has been melted.  Bake in hot oven until brown.

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