Vegetable Spoon Bread

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 makes 9 servings

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

  • PREP

    10 mins

  • COOK

    35 mins

  • READY IN

    45 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
  2. 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.
  3. Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.

Nutrition

Calories: 226 kcal
Carbohydrates: 24.8 g
Cholesterol: 58 mg
Fat: 12.2 g
Fiber: 1.4 g
Protein: 5.9 g
Sodium: 605 mg

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