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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

VEGETABLE SPOON BREAD Recipe

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This recipe for VEGETABLE SPOON BREAD is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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