Vegetable Spoon Bread Recipe

Recipesfull introduces to you: Cornbread Recipes. (Vegetable Spoon Bread Recipe). 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!

Brief

Prep 10 mins

Cook: 35 mins

Total: 45 mins

Servings: 9

Yield: 9 servings

Vegetable Spoon Bread Recipe

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

Bread

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.

Step 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.

Step 3

Bake for 35 minutes in the preheated oven or until firm and slightly browned on the top.

Nutritional Information

Vegetable Spoon Bread Recipe

Servings Per Recipe:9

Calories: 226.1

% Daily Value *

Protein: 5.9g 12%

Carbohydrates: 24.8g 8%

Dietary Fiber: 1.4g 6%

Sugars: 4g

Fat: 12.2g 19%

Saturated Fat: 3.8g 19%

Cholesterol: 52.5mg 18%

Vitamin A Iu: 4142.1IU 83%

Niacin Equivalents: 1.5mg 11%

Vitamin B6: 0.1mg 6%

Vitamin C: 3.1mg 5%

Folate: 78.7mcg 20%

Calcium: 138.3mg 14%

Iron: 1.6mg 9%

Magnesium: 32.1mg 12%

Potassium: 194.7mg 6%

Sodium: 605.3mg 24%

Calories From Fat: 109.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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