SPINACH GORGONZOLA CORNBREAD

2 boxes (8 1/2 oz each) cornbread mix
3 eggs
1/2 cup cream
1 box (10 oz) frozen chopped spinach, thawed and drained
1 cup gorgonzola crumbles
1 teaspoon ground black pepper

Oil the crock of a slow cooker.

Mix all ingredients in medium bowl. Place batter in the Crock pot slow cooker.

Cook on HIGH, covered for 1 1/2 hours*. Sprinkle top with paprika for more colorful curst, if desired.

Notes: Cook only on HIGH setting for proper crust and texture.

Makes 10-12 servings
Source: Rival Crock Pot Recipes (booklet); 2003

*NOTE: This recipe has been reported as not working cooked on HIGH at 1 1/2 hours. It burned on the sides and was mushy in the middle. It may need to be cooked on LOW even though the instructions insist on high. If anyone else tries this please let us know how it turns out.