Ingredients for Spinach Gorgonzola Cornbread Crock Pot
- Cornbread Mix
- 2 large eggs
- Cream
- Frozen Chopped Spinach
- Gorgonzola
- Ground Black Pepper
- Paprika (optional, for garnish)
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How to Make Spinach Gorgonzola Cornbread Crock Pot
- Coat your crock-pot slow cooker with nonstick cooking spray.
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, milk, melted butter, and Gorgonzola cheese until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in the thawed spinach and corn.
- Pour the batter into the prepared crock-pot.
- Cover and cook on high for 1 hour and 38 minutes, or until a wooden skewer inserted into the center comes out clean. (Cooking time may vary depending on your slow cooker; check for doneness after 1 hour and 15 minutes).
- Sprinkle the top with paprika for a vibrant, colorful crust (optional).
- Let the cornbread cool in the crock-pot for 10-15 minutes before carefully inverting it onto a serving platter.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
40g
Fat
34g
Carbs
11g
