☆☆☆☆☆ 0 votes0
1 pkg(10 oz.) frozen chopped spinach, thawed & squeezed dry
1red bell pepper, diced
4eggs, lightly beaten
1 ccottage cheese
1 pkg(5.5 oz.) cornbread mix
6green onions, sliced
1/2 cbutter, melted
1-1/4 tspseasoned salt
How to Make SPINACH SPOONBREAD
- Lightly grease slow cooker; preheat on HIGH.
Combine all ingredients in large bowl; mix well.
Pour batter into preheated slow cooker.
Cook, covered with lid slightly ajar to allow excess moisture to escape, on HIGH about 2 hours or on LOW 3-4 hours or until edges are golden and knife inserted in center of bread comes out clean.
- Serve bread spooned from slow cooker, or loosen edges and bottom with knife and invert onto plate.
Cut into wedges to serve.