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Spinach Cornbread April 29, 2011

Posted by nrhatch in Food & Drink, Vegetarian Recipes.
27 comments

Here’s another versatile vegetarian recipe that allows you to swap ingredients easily and still end up with a crowd pleasing and filling meal.

Spinach Cornbread

Wikipedia ~ Spinach (in Public Domain)

10 oz. frozen spinach, thawed and drained
1 pkg. (8.5 oz.) Jiffy Cornbread Mix
4 eggs, lightly beaten
8 oz. cottage cheese, small curd
2 tsp. sugar
1 med. onion, finely chopped
1/2 red pepper, finely chopped

Preheat oven to 400 degrees.  Drain spinach well.  Mix all ingredients together.  Pour mixture into a greased 8×8 or 9×9 inch pan.

Bake for 30-40 minutes until knife inserted in center comes out clean.

Wonderful paired with a tossed salad, baked beans, and/or sliced fruit.

Variations:

1. Substitute sautéed greens (kale, collard, swiss chard, beet) for spinach.
2. Substitute a small can of chopped chili peppers for the red pepper.
3. Add a 15-oz. can of corn or black beans, drained and rinsed.
4. Substitute 4 oz. feta cheese or pepper jack for half the cottage cheese.
5. Add 1 tsp. oregano, 1 tsp. cumin, or 1/2 tsp. crushed red pepper flakes.

Enjoy!

Related posts:  Open, Pour, Mix, Bake . . . Serve (Jeanne’s Blog) * Spinach Rice * A Month of Meatless Meals