Slow-Cooker Lemon Cornmeal Poppy Seed Bread
"The surprise in this lemon bread is the texture that comes from the addition of cornmeal. And because it's baked in your slow cooker, there's no need to heat up the oven...."
INGREDIENTS
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2 cups Gold Medal® all-purpose flour
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1/2 cup yellow cornmeal
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2 tablespoons poppy seed
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3 teaspoons baking powder
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1/2 teaspoon salt
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1 cup granulated sugar
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1/2 cup butter, melted
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3 eggs
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3/4 cup milk
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1 tablespoon finely shredded lemon peel
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2 tablespoons fresh lemon juice
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1/2 cup powdered sugar
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2 to 3 teaspoons fresh lemon juice
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