Spinach Spoon Bread the Editors of Publications International, Ltd.
Spinach Spoon Bread
Makes 8 servings
|1||package (10 ounces) frozen chopped spinach, thawed and squeezed dry|
|1||red bell pepper, diced|
|4||eggs, lightly beaten|
|1||cup cottage cheese|
|1||package (5-1/2 ounces) corn bread mix|
|6||green onions, sliced|
|1/2||cup (1 stick) butter, melted|
|1-1/4||teaspoons seasoned salt|
- Lightly grease slow cooker. Turn heat to HIGH.
- Combine all ingredients in large bowl; mix well. Pour batter into prepared slow cooker. Cook, with lid slightly ajar to allow excess moisture to escape, on LOW 3 to 4 hours or on HIGH 1-3/4 to 2 hours or until edges are golden and knife inserted into 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.
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