Vegetable Spoon Bread
Description
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!
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 1/2 ounce) package corn muffin mix
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.