"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

VEGETABLE SPOON BREAD Recipe

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This recipe for VEGETABLE SPOON BREAD, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, January 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
10-oz. pkg. frozen chopped spinach, drained & squeezed dry
2 eggs, slightly beaten
8-3/4 oz. can cream style corn
1 cup sour cream
1/2 cup butter or margarine, melted
1/4 tsp. salt
8-1/4 oz. pkg. corn muffin mix
3/4 cup shredded cheese

Directions:
Directions:
1. Thaw spinach overnight in refrigerator and drain well.
2. In large mixing bowl, combine eggs, spinach, corn, sour cream, butter and salt. Mix well. Add corn muffin mix; stir until thoroughly combined.
3. Pour mixture into greased 8-inch round baking dish. Bake in preheated 350 oven for 30 to 35 minutes or until toothpick inserted in center comes out clean.
4. Sprinkle top of bread with shredded cheese. Bake 2 minutes more, or until cheese is melted. Serve warm.

 

 

 

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