Friday, July 8, 2011


While staying at my brother Bills last Tofu Day, I discovered this recipe while perusing his cookbooks and became determined to make this one.  It's addictive.

everything bakes in the crockpot


1 pkg (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 red bell pepper, diced
4 eggs, lightly beaten
1 cup cottage cheese
1 pkg. (5 1/2 oz.) cornbread mix
6 green onions, sliced
1/2 cup Earth Balance, melted
1 1/4 tsp. seasoned salt


1.  Lightly grease a slow cooker insert; preheat on HIGH.

2.  Combine all ingredients in a large bowl; mix well.  Pour batter into slow cooker.  Cook, covered with lid slightly ajar to allow excess moisture to escape, on HIGH 1 13/4 hrs. or on LOW 3 to 4 hrs.or until edges are golden and knife in center of bread comes out clean.

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

Yields 8 servings

like most food, goes great with wine  :)

1 comment:

Anonymous said...

This will definitely be on the menu sometime next week.