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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1 (10 ounce) package
frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) can
low-fat sour cream
1 (8.5 ounce) package
corn muffin mix
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!
This really wasn't anything that special. I'd prefer plain cornbread to this, and I do like spinach.
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!
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
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Spoon Bread
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 110
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