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
- Mix all dry ingredients and set aside.
- 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.
- Serve with a glaze of ½ cup powdered sugar and 1 tablespoon Mayfield Milk.