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Wenona Flood's Recipes
Top of the stove Cornbread

1 large can spinach
1 cup cornmeal
1 cup whole wheat flour
2 heaping tsps. Rumford Baking Power
1 egg
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.

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