Spinach Gorgonzola Corn Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1012 |
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great with soup or by its self Ingredients:
2 boxes (8 1/2 ounces each ) corn bread mix |
3 eggs |
1/2 cup cream |
1 box (10 ounces ) frozen chopped spinach, thawed and drained |
1 cup gorgonzola crumbles |
1 tsp ground black pepper |
Directions:
1. 1. Mix all ingredients in medium bowl. Oil the slow-cooker stoneware.
2. 2. place batter in the CROCK-POT slow cooker; cook on HIGH, covered, for 11/2 hours. Sprinkle top with paprika for more colorful crust, if desired.
3. NOTE: Cook only on HIGH setting for proper crust and texture.
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