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Slow-Cooker Lemon Cornmeal Poppy Seed Bread

kept bybenbenbean
recipe byBetty Crocker

2 cups Gold Medalâ„¢ all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons poppy seed
3 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter, melted
3 eggs
3/4 cup milk
1 tablespoon finely shredded lemon peel
2 tablespoons fresh lemon juice

1/2 cup powdered sugar
2 to 3 teaspoons fresh lemon juice



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