Spinach Spoon Bread Recipes

SPINACH SPOONBREAD

Steps:

• In a large bowl, whisk together the flour, baking powder, salt, and dry milk. Mix in the butter with a fork, a pastry blender, a mixer, or your fingers, till crumbly.
• Preheat the oven to 375°F.
• Sauté the onion in the butter until it's soft and becoming golden brown, about 10 minutes.
• In the meantime, add the ricotta, salt, egg substitute or eggs, spinach, and grated cheese to the large bowl.
• When the onions are almost done, stir in the thyme and nutmeg. Remove them from the heat, and add them to the large bowl.
• Mix everything together thoroughly, and spoon it into a greased pie pan. Spread with the sour cream. This is best done by dolloping the sour cream atop the filling, then using a spatula, or the back of a spoon, to smooth down and connect the dollops. Sprinkle with paprika, if desired.
• Bake the quiche for 50 to 55 minutes, or until it appears set almost all the way into the center, and has begun to brown slightly. It may crack, also; that's OK.
• Remove it from the oven, and cool it on a rack for at least 20 minutes, preferably 30, before serving.

SPINACH SPOONBREAD

Steps:

• 1. Lightly grease slow cooker; preheat on HIGH. Combine all ingredients in large bowl; mix well. Pour batter into preheated slow cooker. Cook, covered with lid slightly ajar to allow excess moisture to escape, on HIGH about 2 hours or on LOW 3-4 hours or until edges are golden and knife inserted in center of bread comes out clean.
• 2. Serve bread spooned from slow cooker, or loosen edges and bottom with knife and invert onto plate. Cut into wedges to serve.

SPINACH SPOON BREAD - CROCK POT

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.

VEGETABLE SPOON BREAD

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.