Spinach Gorgonzola Corn Bread
This has become one of my favorite crock-pot recipes -- I found it in a pamphlet titled Rival Crock Pot Slow Cooker Favorites (ISBN 1-4127-2735-9). It's both easy and tasty.
Ingredients:
2 boxes (8.5 oz each) corn bread mix
3 eggs
1/2 cup cream
10 oz. frozen chopped spinach, thawed and drained
1 cup crumbled gorgonzola cheese
1 tsp. ground black pepper
paprika (optional)
Coat crock-pot with nonstick cooking spray. Mix all ingredients and transfer batter to pot. Sprinkle paprika on top for color, if desired. Cover and cook on high 1 1/2 hours. (Only on high, otherwise it won't bake properly.) Let cool completely and invert onto serving dish. Makes 10-12 servings.
I haven't tried varying the gorgonzola with other crumbly cheeses (feta or blue, frex), but I suspect it could be done. If anyone makes the experiment before I do, perhaps they could post the results?
Ingredients:
2 boxes (8.5 oz each) corn bread mix
3 eggs
1/2 cup cream
10 oz. frozen chopped spinach, thawed and drained
1 cup crumbled gorgonzola cheese
1 tsp. ground black pepper
paprika (optional)
Coat crock-pot with nonstick cooking spray. Mix all ingredients and transfer batter to pot. Sprinkle paprika on top for color, if desired. Cover and cook on high 1 1/2 hours. (Only on high, otherwise it won't bake properly.) Let cool completely and invert onto serving dish. Makes 10-12 servings.
I haven't tried varying the gorgonzola with other crumbly cheeses (feta or blue, frex), but I suspect it could be done. If anyone makes the experiment before I do, perhaps they could post the results?