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
-
Mix all ingredients in medium bowl.
-
Oil the crock of a slow-cooker.
-
Place batter in the Crock-pot slow cooker and cook on HIGH, covered, for 1 1/2 hours.
-
Sprinkle top with paprika for more colorful crust, if desired.
-
Note: Cook only on HIGH setting for proper crust and texture.