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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Spinach Spoonbread Recipe

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This recipe for Spinach Spoonbread is from Executive Mom's 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:  
1 stick butter, melted
10 oz. package frozen chopped spinach, thawed and squeezed dry
6 green onions, sliced
1 red pepper, seeded and diced
1 box (5 ½ oz.) Jiffy cornbread mix
4 eggs, lightly beaten
1 c. cottage cheese
1 ¼ tsp. 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 1¾ 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.
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. You may also bake in a 350 degree oven for about 35-45 mins.

 

 

 

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