Spinach Gorgonzola Cornbread (Crock Pot)

Spinach Gorgonzola Cornbread (Crock Pot)


    • 2 (8 1/2 ounce) boxes cornbread mix ( any brand)
    • 3 eggs
    • 1/2 cup cream
    • 1 (10 ounce) boxes frozen chopped spinach, thawed and drained
    • 1 cup crumbled gorgonzola
    • 1 teaspoon ground black pepper
    • paprika (optional)


  1. Coat Crock pot slow cooker with nonstick cooking spray.
  2. Mix all ingredients in medium bowl. Pour batter into crock pot slow cooker.
  3. Cover; cook on High 1 1/2 hours. Sprinkle to with paprika for more colorful crust, if desired.
  4. Let bread cool completely before inverting onto serving platter.

***** Note ******

Cook only on High setting for proper crust and texture.

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