"Martha was always a charming hostess ..." - Tanya Larkin
Cornbread
¼ cup cornmeal
1 cup flour
1/3 cup sugar
3 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 egg, well beaten
2 tablespoons melted shortening, butter, margarine, or oil
Preheat oven to 425 F. Wisk the dry ingredients together into a bowl, cornmeal, flour, sugar, baking powder, and salt.
Add milk. egg. and shortening. Stir ingredients with a big spoon 14 times around the bowl. Pour into a greased, shallow baking dish and cut into wedges and serve warm with butter, honey, or jam. Serves eight.
I poured my mix into muffin cups, filling them ¾’s full and served them warm with frozen strawberry jam and Martha’s Lemonade.
THEY WERE DELICIOUS.
Martha Washington’s Lemonade - Yummy
2 cups sugar
1 cup water
6 lemons to make 1 cup
ice water
Place the sugar and water in a saucepan. Heat the sugar water mixture until it boils. Boil for five minutes. Add one cup of Realemon lemon juice. Add to the syrup. Pour into a pitcher and add two quarts of ice water.
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