June 24th, 2009 | 
Author: Ingredients
2 boxes (8 1/2 oz each) cornbread mix
3 eggs
1/2 cup cream
10 oz. frozen chopped spinach, thawed and drained
1 cup gorgonzola crumbles
1 tsp black pepper
Directions
Mix ingredients in bowl. Oil the crock of a slow cooker. Place batter in the crock pot and cook on high (covered) for 1 1/2 hours.
Sprinkle top with paprika for more colorful crust, if desired.
Enjoy! 
Posted in Crock Pot Recipes
