Spinach Gorgonzola corn bread
From tiarose 14 years ago
- 112 minutes to make
- Serves 1012
great with soup or by its self
Ingredients
- 2 boxes (8 1/2 ounces each ) corn bread mix shopping list
- 3 eggs shopping list
- 1/2 cup cream shopping list
- 1 box (10 ounces ) frozen chopped spinach, thawed and drained shopping list
- 1 cup gorgonzola crumbles shopping list
- 1 tsp ground black pepper shopping list
How to make it
- 1. Mix all ingredients in medium bowl. Oil the slow-cooker stoneware.
- 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.
- NOTE: Cook only on HIGH setting for proper crust and texture.
People Who Like This Dish 4
- anitapicosita Nowhere, Us
- misslizzi Philadelphia, PA
- greekgirrrl Long Island, NY
- aussie_meat_pie My Kitchen, AU
- a1patti Salem, MA
- clbacon Birmingham, AL
- tiarose Fontana, CA
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The Rating
Reviewed by 4 people-
Great recipe Tiarose I love the additions to the bread in this - thank you for sharing.
aussie_meat_pie
in My Kitchen loved it
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This is so easy to make and sounds SUPER! Thanks.
greekgirrrl
in Long Island loved it
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Nice twist on corn bread. Yum!
misslizzi
in Philadelphia loved it
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