German Gingerbread Cornbread


2 cups Martha White Self-Rising Flour

½ cup Martha White Cornmeal

½ cup melted butter

½ cup sugar

1/3 cup brown sugar

1 cup molasses

1 teaspoon cinnamon

1 cup Mayfield Milk (1 tablespoon set aside)

1 teaspoon ground ginger

1 teaspoon ground cloves

½ cup powdered sugar set aside for glaze


  1. Mix all dry ingredients and set aside.
  2. Mix wet ingredients and then slowly fold in the dry mixture. Bake in a greased 9×13 baking pan at 350° for 35-40 minutes.
  3. Serve with a glaze of ½ cup powdered sugar and 1 tablespoon Mayfield Milk.