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.
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.
No comments:
Post a Comment