Spinach Spoonbread

By Tonya_Speed

Ingredients

• 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) cornbread mix
• 6 green onions, sliced
• 1/2 cup butter, melted
• 1-1/4 teaspoons seasoned salt

Preparation

Step 1

1. Lightly grease slow cooker; preheat on HIGH.

2. 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 1-3/4 to 2 hours or on LOW 3 to 4 hours or until edges are golden and knife inserted in center of bread comes out clean.

3. Serve bread spooned from slow cooker, or loosen edges and bottom with knife and invert onto plate. Cut into wedges to serve.