Preparation:
Sift flour with baking powder, soda and salt. Stir in cornmeal
and whole wheat flour. Add remaining ingredients, beat well. Pour
batter into greased and floured 2-pound coffee can. Pour 2 cups
water into crockpot, set can aside. Place aluminum foil over top
and fold down around edge of cooker. Cover and bake on High for 4
to 5 hours. Remove and let cool 1 hour before unmolding. Slice
and serve with wedges of cream cheese. |
