1 large can spinach
1 cup cornmeal
1 cup whole wheat flour
2 heaping tsps. Rumford Baking Power
Enough milk to make a batter that will pour
Place spinach in bottom of a large stew pan. Mix cornmeal, flour,
baking powder, egg and milk
When spinach is hot, pour the cornmeal mixture over the spinach. Place
a tight lid on it and turn fire down so this can steam. In six minutes
poke a fork into cornbread and if it comes out clean the cornbread is
ready. You may have to cook a bit more.
I use this recipe when we are having beans.