Spinach Spoonbread 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. 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 - 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.

SPINACH SPOON BREAD

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.

SPINACH SPOON BREAD

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.

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.