Spinach Spoon Bread Recipes

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SPINACH-STUFFED BREAD



Spinach-Stuffed Bread image

Appetizers are the highlight of parties at our home. Slices of this golden loaf swirled with spinach and cheese disappear in a hurry. They're a tasty accompaniment to most any meal, too.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 6 servings.

Number Of Ingredients 6

1 loaf (1 pound) frozen bread dough
1 medium onion, chopped
1 to 2 garlic cloves, minced
2 teaspoons olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded reduced-fat cheddar or part-skim mozzarella

Steps:

  • Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. , On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm.

Nutrition Facts : Calories 340 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 687mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 4g fiber), Protein 21g protein.

SPOON BREAD



Spoon Bread image

This recipe has been in my family for over 100 years. My great-grandmother first made it in her one-room log cabin over an open fire! This recipe is still a family favorite as a side dish with pork and fresh vegetables. Add 1/2 cup of sugar or honey to turn it into a wonderful, old-fashioned dessert.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 5

2 cups whole milk
6 tablespoons butter
1 cup cornmeal
1 teaspoon salt
3 large eggs, room temperature, separated

Steps:

  • Scald milk (do not boil); stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. , Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately.

Nutrition Facts :

VEGETABLE SPOON BREAD



Vegetable Spoon Bread image

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!

Provided by suzanne

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 45m

Yield 9

Number Of Ingredients 6

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
¼ cup margarine, melted
1 (8.5 ounce) package corn muffin mix

Steps:

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

Nutrition Facts : Calories 226.1 calories, Carbohydrate 24.8 g, Cholesterol 52.5 mg, Fat 12.2 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 605.3 mg, Sugar 4 g

SPINACH SPOONBREAD



SPINACH SPOONBREAD image

Yield 12

Number Of Ingredients 11

3 tablespoons unsalted butter, melted, plus more for greasing the dish
10 ounces baby spinach
3 cups buttermilk
3 large eggs, separated
1 cup medium-grind yellow cornmeal
1/4 cup plus 2 tablespoons all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking soda
Scant 1 teaspoon kosher salt
Pinch of freshly grated nutmeg
Pinch of freshly ground white pepper

Steps:

  • 1. Preheat the oven to 350° and butter a 9-by-13-inch baking dish or very large enameled cast-iron skillet. In a saucepan of boiling water, cook the spinach just until wilted, about 30 seconds. Drain and cool under running water, then squeeze out as much water as possible. Finely chop the spinach. 2. In a large bowl, whisk the buttermilk with the egg yolks, cornmeal, flour, sugar, baking soda, salt, nutmeg, white pepper and the 3 tablespoons of melted butter. Fold in the chopped spinach. 3. In a clean bowl, using a handheld electric mixer, beat the egg whites until soft peaks form. Fold the whites into the batter and scrape it into the prepared baking dish. 4. Bake the spoon bread in the center of the oven for about 45 minutes, until golden. Let cool slightly, then serve. Make Ahead The spoon bread can be made earlier in the day and kept at room temperature; reheat in a 325° oven.

SPINACH SPOON BREAD



Spinach Spoon Bread image

Make and share this Spinach Spoon Bread recipe from Food.com.

Provided by Mercy

Categories     Breads

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 teaspoon coarse salt, plus more to taste
1/2 lb fresh spinach leaves, washed and drained
1 cup cornmeal
3 cups buttermilk
3 large eggs, separated
1 1/2 teaspoons baking soda
1/4 teaspoon fresh ground white pepper, plus more to taste
3 tablespoons unsalted butter, melted
1/8 teaspoon nutmeg
1 head garlic, roasted (instructions follow)
vegetable oil cooking spray

Steps:

  • Preheat oven to 350°F.
  • Bring a small pot of water to a boil, and add 1/2 teaspoon salt and the spinach.
  • When spinach wilts, drain in a colander and run cold water over spinach until it is completely cool.
  • Whisk together cornmeal, buttermilk, egg yolks, the remaining 1/2 teaspoon salt, baking soda, white pepper, butter, nutmeg, and roasted garlic.
  • In a clean, dry bowl, using an electric hand mixer, beat egg whites until stiff peaks form.
  • Fold egg whites into cornmeal mixture. Add spinach and stir. Spray a 2-quart baking dish with vegetable spray and add spoon bread batter.
  • Bake spoon bread 30 minutes, or until lightly browned on top and a toothpick inserted in the center comes out clean.
  • ROASTED GARLIC: Preheat oven to 300°F; cut the top off the head of garlic, and place both pieces on foil; mix 1 teaspoon water and 1/2 teaspoon olive oil, and drizzle over garlic; sprinkle with coarse salt and freshly ground black pepper; close foil and roast 1 hour, or until garlic cloves ooze from their papery skins; squeeze out the roasted garlic and use as needed.

Nutrition Facts : Calories 175.8, Fat 7.7, SaturatedFat 3.9, Cholesterol 94.4, Sodium 679, Carbohydrate 19.9, Fiber 1.9, Sugar 4.8, Protein 8

SPINACH SPOON BREAD



Spinach Spoon Bread image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 8

1 package (10 ounce) frozen creamed onions
1 package (10 ounce) chopped spinach
2 eggs
1 cup Breakstone Sour Cream
1/2 cup melted butter
1/4 tsp salt
1 package (8.5 ounce) corn muffin mix
1 handful Kraft Shredded Cheddar Cheese

Steps:

  • Preheat oven to 350°F. Cook creamed onions and spinach as directed. Drain spinach well. Mix all remaining ingredients together (except cheese).
  • Place in greased soufflé pan.
  • Bake for 35 minutes, or until knife comes out clean. After removing from oven, sprinkle with handful of shredded cheese. Serve warm.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SPINACH SPOON BREAD - CROCK POT



Spinach Spoon Bread - Crock Pot image

Make and share this Spinach Spoon Bread - Crock Pot recipe from Food.com.

Provided by Derf2440

Categories     Spinach

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 8

1/2-1 cup butter, melted
1 (10 ounce) package frozen chopped spinach, thawed and squeeze dry
6 green onions, sliced
1 red bell pepper, seeded and diced
1 (5 1/2 ounce) box cornbread mix
4 eggs, lightly beaten
1 cup cottage cheese
1 1/4 teaspoons seasoning salt

Steps:

  • Combine all ingredients in large bowl, mix well.
  • Pour batter into oiled, preheated slow cooker.
  • Cook, covered but with lid slightly ajar to allow excess moisture to escape, on high 1 3/4 to 2 hours or on low 3 to 4 hours or until edges are golden and knife inserted in centre of bread comes out clean.
  • Serve bread spooned from slow cooker, or loosen edges and bottom with knife and invert onto plate.
  • Cut into wedges to serve.

Nutrition Facts : Calories 263.3, Fat 17.7, SaturatedFat 9.2, Cholesterol 128.4, Sodium 420.5, Carbohydrate 17.9, Fiber 2.9, Sugar 5.9, Protein 9.2

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