Spinach Gorgonzola Corn Bread

(from kintyre’s recipe box)

Source: Crock-Pot Cookbook

Prep time: 8 minutes
Cook time: 90 minutes
Serves 10 people

Categories: appetizers

Ingredients

  • 2 boxes (8 1/2 ounces each) cornbread mix
  • 3 eggs
  • 1/2 cup cream
  • 1 box (10 ounces) frozen chopped spinach, thawed and drained
  • 1 cup gorgonzola crumbles
  • 1 teaspoon ground black pepper

Directions

  1. Mix all ingredients in medium bowl.

  2. Oil the crock of a slow-cooker.

  3. Place batter in the Crock-pot slow cooker and cook on HIGH, covered, for 1 1/2 hours.

  4. Sprinkle top with paprika for more colorful crust, if desired.

  5. Note: Cook only on HIGH setting for proper crust and texture.

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