A southern favorite, spoonbread is given
a boost of extra flavor and nutrition with the addition of chopped
spinach.
Spinach Spoonbread
- 1 package frozen onions in cream sauce
- 1 (10-ounce) package chopped spinach
- 2 large eggs, slightly beaten
- 1 cup sour cream
- 1/4 teaspoon salt
- 1 (8-ounce) package corn muffin mix
- 1/2 cup (2 ounces) Cabot Cheddar Cheese,
shredded
- Preheat oven to 350°F (175°C).
- Prepare onions according to directions;
set aside.
- Cook spinach; drain well.
- In large bowl, combine all ingredients.
- Pour into greased 1 1/2 quart casserole.
- Bake for 30 to 35 minutes.
Makes 4 servings.
Recipe provided courtesy
of Vermont Cheese Council.
