"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Spinach Spoonbread Recipe

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This recipe for Spinach Spoonbread, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, September 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter, melted
1 10oz. package frozen chopped spinach, thawed and squeezed dry
6 green onions, sliced
1 red pepper, seeded and diced
1 box (5 1/2 oz.) Jiffy cornbread mix
4 eggs, lightly beaten
1 c. cottage cheese
1 1/4 t. seasoned salt

Directions:
Directions:
1. Combine all ingredients in large bowl, mix well.
2. Pour batter into an preheated slow cooker that has been sprayed with cooking spray. Place cover slightly ajar so that steam can escape. Cook on high 1 3/4 to 2 hours (or on low 3 to 4 hours) until edges are golden and knife comes out clean when inserted in the center.
3. Serve bread spooned from slow cooker or loosen edges with knife and invert onto a plate. Cut into wedges and serve. Serves 8.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes plus 2 hours
Personal Notes:
Personal Notes:
I tried this first when I was looking for ways to get the children to eat vegetables. It has turned out to be a repeat favorite.

 

 

 

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