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Country Kitchen
January 1, 2014 Previous Recipe | Next Recipe
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BLACK-EYED PEA & CORN SALSA
COLLARDS
SWEET CORNBREAD
HOPPIN’ JOHN
BLACK-EYED PEA SALAD
CORNBREAD SALAD
NEW YEAR’S DAY BLACK-EYED PEA SOUP
SWEET CORNBREAD

Stephanie Miller, Blount County
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 F. Spray a 10-inch iron skillet with non-stick cooking spray. In large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until combined. Pour batter into pan. Bake for 25 minutes.





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