Vegetable Spoon Bread

4.5

(17)

15 Reviews

4 Photos

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!

Submitted by suzanne

Published on October 4, 2018

4

Prep Time:

10 mins

Cook Time:

35 mins

Total Time:

45 mins

Servings:

9

Yield:

9 servings

Jump to Nutrition Facts

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

Directions

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 (per serving)

226	Calories
12g	Fat
25g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 9
Calories 226
% Daily Value *
Total Fat 12g	16%
Saturated Fat 4g	19%
Cholesterol 53mg	18%
Sodium 605mg	26%
Total Carbohydrate 25g	9%
Dietary Fiber 1g	5%
Total Sugars 4g
Protein 6g	12%
Vitamin C 3mg	3%
Calcium 138mg	11%
Iron 2mg	9%
Potassium 195mg	4%

* 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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