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Spinach Cornbread April 29, 2011

Posted by nrhatch in Food & Drink, Vegetarian Recipes.
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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

Comments»

1. carldagostino - April 29, 2011

That does not sound very good tasting although I love spinach and feta cheese pizza and those Greek spinach things too. I was thinking of trying cornbread with tiny pieces of cubed ham. How do you think that would go?

nrhatch - April 29, 2011

It’s been years since I’ve eaten ham (or any meat), but I know that people often serve bacon or ham with cornbread . . . and, of course, corndogs are cornbread wrapped hotdogs.

2. eof737 - April 29, 2011

Looks like a delicious recipe… i like the addition of red peppers to the mix… I will be adding jalapenos to mine 😉
Happy weekend!
Elizabeth

nrhatch - April 29, 2011

I have a Zen cookbook with a recipe for jalapeno cornbread which is scrumptious!

3. Carol Ann Hoel - April 29, 2011

Sounds delicious! I’ve been serving more meatless meals. Thank you for sharing the recipe. I may buy some Jiffy and try it. Blessings to you, Nancy…

nrhatch - April 29, 2011

I also make cornbread from scratch, but for Spinach Cornbread I’ve always used Jiffy Mix.

4. Maggie - April 29, 2011

Spinach is great. It amazes me how many people refuse to eat anything with spinach in it.

nrhatch - April 29, 2011

I agree! Spinach is a terrific addition to soups and casseroles ~ including lasagne. One of my favorite Greek dishes is spanakopita (spinach and feta cheese wrapped up in phyllo dough).

nrhatch - April 29, 2011

Let me add this:

Fresh spinach is delicious in tossed salads, wilted into soups, and sauteed up for casseroles.

Frozen spinach is convenient and almost as tasty . . . but not in tossed salads.

Canned spinach is “slimey” and best left for Popeye. 😉

5. Barbara Gunn - April 29, 2011

Interesting! Going to try this one thanks!

nrhatch - April 29, 2011

Enjoy!

6. Cindy - April 29, 2011

Nice one for Meatless Mondays 🙂

nrhatch - April 29, 2011

You did something similar once, a cornbread with corn in it and I used your photo in your birthday post:

https://nrhatch.wordpress.com/2011/01/07/they-say-its-cins-birthday/

7. CMSmith - April 29, 2011

That sounds good. I might try it.

My son is vegan, so that is even a bigger challenge.

nrhatch - April 29, 2011

Now that we are moving toward more vegan meals, I make this less often. I rarely cook with eggs (except for cake) these days.

8. Tokeloshe - April 29, 2011

Sounds good, thanks, I must look for the Jiffy mix 😉

nrhatch - April 29, 2011

If you can’t find Jiffy, and have a cornbread recipe that you like, you might just play around with it.

I love playing with my food. 😀

9. Rosa - April 29, 2011

And served with the beans, a perfect protein! Yum!! I’ve been wanting to do a green chili cornbread… mmmm

nrhatch - April 29, 2011

Beans and cornbread are a perfect complement for each other. Enjoy!

10. viewfromtheside - April 29, 2011

we don’t have jiffy mix, do you have a ‘from scratch’ version?

nrhatch - April 29, 2011

I have a delicious (from scratch) jalapeno cornbread recipe , but I’ve never made it with cottage cheese and spinach.

It calls for 2 eggs and 2 cups of buttermilk, instead of 4 eggs and 8 oz. of cottage cheese.

My suggestion: If you have a cornbread recipe you like, use that as the starting point and just stir in a package of spinach.

11. Booksphotographsandartwork - April 29, 2011

This sounds wonderful. I think I will buy the ingredients for it tomorrow.

nrhatch - April 29, 2011

Oh, good. I hope you enjoy it, Linda. It’s very easy to put together and is a nice change of pace from rice, pasta, and potato dishes.

12. kateshrewsday - April 30, 2011

Yum. I wonder if it works in breadmakers?

nrhatch - April 30, 2011

Most breadmakers are designed to knead the dough (unnecessary with quick breads) and let the dough rise undisturbed at the correct temperature (unnecessary with quick breads).

Still, you might check your manual and see if there is a quick bread setting or if they included any recipes with no yeast.

13. walterwsmith3rd - April 30, 2011

I am going to have to get my significant other to prepare it. She has the charm 🙂

nrhatch - April 30, 2011

Or . . . you could surprise her by offering to make dinner some night!

Can you say “brownie points”? 😉


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