1/2 to 1 cup butter, melted
1 (10 ounce) oackage frozen chopped spinach, thawed and squeeze dry
6 green onions, sliced
1 red bell pepper, seeded and diced
1 (5 1/2 ounce) box cornbread mix
4 eggs, lightly beaten
1 cup cottage cheese
1 1/4 teaspoons seasoning salt
Combine all ingredients in a large bowl, mix well. Pour batter into oiled preheated slow cooker. Cook, covered but with lid slightly ajar to allow excess moisture to escape, on high 1 3/4 hours to 2 hours or on low 3-4 hours or until edges are golden and knife inserted in center comes out clean. Serve bread from slow cooker, or loosen edges and bottom with knife and invert onto plate. Cut into wedges and serve.
Makes 8 servings.
Slow Cooking Thursday is sponsored by Diary of a SAHM go look there for more recipes.
My other Slow Cooking Thursday Recipes
Saucy Apricot Chicken
Southwest Chicken Wraps
Slow Cooker Mount St. Joseph Burgoo
Great-er Puller Pork
Chicken and Dumplins in the Crock Pot