Vegetable Spoon Bread
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"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!"
Original recipe yield: 9 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 35 Minutes
- Ready In:
- 45 Minutes
- Servings:
- 9
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INGREDIENTS:
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 2 eggs, beaten
- 1 (8 ounce) can cream-style corn
- 1 cup low-fat sour cream
- 1/4 cup margarine, melted
- 1 (8.5 ounce) package corn muffin mix
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DIRECTIONS:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- 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.
- Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.
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