Best Cheesy Vegetable Spoon Bread Recipes

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

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
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

CHEESY CORN SPOON BREAD

Cheesy Corn Spoon Bread image

Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.

Provided by Anna Stockwell

Categories Bread Butter Garlic Egg Corn Cornmeal Sour Cream Pepper Fontina Cheese Wheat/Gluten-Free Thanksgiving Side Bake

Yield 4 servings

Number Of Ingredients 10

Ingredients

5 Tbsp. unsalted butter
2 garlic cloves, coarsely chopped
2 large eggs
1 (14-oz.) can creamed corn
3/4 cup fine-grind cornmeal
6 Tbsp. sour cream
1 tsp. baking powder
1 tsp. freshly ground black pepper
1/2 tsp. kosher salt
1 cup coarsely grated Fontina cheese

Steps:

Preheat oven to 350°F. Melt butter with garlic in an 8" cast-iron skillet over medium heat. Continue to cook, stirring occasionally, until garlic is fragrant and starting to brown, about 4 minutes. Pour into a large bowl, leaving 1 Tbsp. butter in skillet; reserve skillet.
Add eggs, corn, cornmeal, sour cream, baking powder, pepper, and salt to garlic butter and whisk to combine, then mix in Fontina. Scrape into reserved skillet and bake spoonbread until top is golden brown and center is just barely set, 25-30 minutes. Let cool 10 minutes before serving.