Spinach Gorgonzola Corn Bread

2 boxes (8 1/2 oz. each) cornbread mix
3 eggs
1/2 cup cream
1 box (10 oz.) frozen chopped spinach, thawed and drained
1 cup gorgonzola cheese crumbles
1 tsp. pepper

Mix cornbread mix, eggs, cream, spinach, cheese and pepper in medium bowl. Grease the inside of the crock pot, add batter. Cover. Cook on high for 1 1/2 hours or until done.

Note: Cook only on HIGH setting for proper crust and texture.