Vegetable Spoon Bread Recipe - Allrecipes.com
Vegetable Spoon Bread Recipe
  • READY IN 45 mins

Vegetable Spoon Bread

Recipe by  

"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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Original recipe makes 9 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 35 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
May 27, 2007

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!

 
Most Helpful Critical Review
Feb 06, 2008

This really wasn't anything that special. I'd prefer plain cornbread to this, and I do like spinach.

 

12 Ratings

Jun 13, 2006

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!

 
Apr 01, 2012

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

 
Jan 09, 2007

OK, if you don't like spinach, you have GOT to try this! My picky son ate it up tonight and said it tasted like "dessert"! It is so moist, even though I used just about a teaspoon of margarine, instead of the amount called for. I also used three egg whites instead of whole eggs, and light sour cream. WONDERFUL!

 
May 20, 2007

I have never made spoon bread before and didn't know what to expect. It is a really sweet, moist cross between a casserole and bread. We had it with ribs and corn on the cob and loved it.

 
Mar 24, 2008

I made this for my Easter dinner and everyone loved it. I had only compliments. I did leave it in the oven a little longer til the top was completely firm. I made no other changes. I will make it again, this is a keeper.

 
Feb 03, 2013

Superbowl Sunday. I'd been looking for recipes that I could use the pulp left over when I make green juice. This has potential. Here we go. I made the recipe, substituting my green juice pulp for the spinach. My pulp was mostly green with some carrot visable too. I ate this for breakfast with some waldorf salad and a few strips of bacon. I can’t say the the Veggie Spoon Bread really knocked my socks off, but it was good, and went well with the other items. Also, I took a cue from Ms7up and baked longer than directed the bread would set. It is likely that I will make this again.

 

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Nutrition

  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 605 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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