Vegetable Spoon Bread

Vegetable Spoon Bread

10 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
suzanne
Recipe by  suzanne

“Spinach, corn bread mix and cream corn come together to make a beautiful casserole that has been loved by my family for years, thanks to my mom Alice!”

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Ingredients

Adjust Servings

Original recipe yields 9 servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
  2. In a large bowl, stir together the spinach, eggs, corn, sour cream and margarine until well blended. Stir in the dry cornbread mix. Pour into the prepared pan, and spread evenly.
  3. Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.

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Reviews (10)

Rate This Recipe
crazydoglady
7

crazydoglady

Anything that makes my kid eat spinach is worth 10 stars so I wish I could give it more! I loved it too. Soooooo good. If you try it you won't be disappointed!

MemphisGal
7

MemphisGal

This is SOOO good! I used canned spinach, but frozen would be even better! I've used many recipes from allrecipes.com, but this recipe made me register, just to write a review! Thanks for sharing, and thanks to mom Alice, too!

mis7up
5

mis7up

Really good recipe. I guess I'm under the understanding that spoon bread is just as it means. Spooning it out. I would have done so but the middle was still very liquidy and to my family's preference, not appetizing, so I kept batch in the oven for about 10 minutes longer, so that I could cut out and plate with dinner verse it looking a little sloppy. Having said that. We liked the recipe very much in the extended baking time. Even my son took a bite and said it was ok, for he's not a spinach lover but did say he couldn't taste the spinach at all. But I really liked it. It wasn't over fabulous, just really good. TY

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 226 cal
  • 11%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 24.8 g
  • 8%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 605 mg
  • 24%

Based on a 2,000 calorie diet

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Mexican Spoon Bread

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Corn and Poblano Spoon Bread