SPINACH-CORN BREAD BITES
These savory, tasty appetizers have been very popular when I have served them. The recipe makes a bunch but there are always none left!-Laura Mahaffey, Annapolis, Maryland
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the muffin mix, Parmesan cheese and garlic powder. In another bowl, whisk the eggs, salad dressing and butter; stir into dry ingredients just until moistened. Fold in the spinach, cheddar cheese and onion. , Fill greased miniature muffin cups two-thirds full. Bake at 350° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 54 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 103mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CORNBREAD BITES
You loved our cornbread hors d'oeuvres baked in mini-muffin tins, so we found a way to make them even more scrumptious. Mix in one of the sweet, savory, or spicy flavor combinations below, or create your own. You'll have appetizers to feed an army, or at least a few dozen of your closest friends.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 dozen
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees. Lightly butter a 12-cup mini-muffin tin or coat with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Combine buttermilk, egg, and oil. Stir buttermilk mixture into flour mixture until combined. Divide batter into 3 batches (1 cup each), and stir a flavor combination into each.
- Fill cups of muffin tin three-quarters full with 1 batch of batter. Bake until tops are golden and a toothpick inserted into centers comes out clean, about 12 minutes. Transfer to a wire rack, and let cool for 5 minutes. Turn out muffins from tin. Repeat with remaining batter. Serve warm or at room temperature. Muffins can be stored at room temperature for up to 2 days.
CORN DOG BITES
A faster, easier version of a corn dog. Very kid-friendly! Serve with ketchup and mustard!
Provided by cyndib
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
- Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
- Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
- Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 41.5 g, Cholesterol 55.4 mg, Fat 25 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 8.2 g, Sodium 1072.7 mg, Sugar 16 g
SPINACH CORN BREAD RECIPE - (4.4/5)
Provided by ladygourmet
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees fahrenheit. Place frozen spinach in a pan and defrost on low heat. When spinach is fully thawed; place in a colander and squeeze the spinach to strain all of the excess water from. Melt butter. Turn off heat and let cool while preparing the rest of the ingredients. Place flour, cornmeal baking powder, sugar, and salt into mixing bowl and combine. Add the melted butter, egg, spinach and milk or sour milk and mix. Butter a baking 9 x 9 baking pan. Place batter in the pan. Bake 25 - 30 minutes or until toothpick test in center comes out clean.
SPINACH CORNBREAD
Make and share this Spinach Cornbread recipe from Food.com.
Provided by Seattle-Mike
Categories Quick Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Pour into greased baking 9x9" baking pan, or any other pan to a depth of no more than 1 1/2".
- (I cook this in a greased 9" cast-iron skillet).
- Bake at 375 deg F.
- for 30-50 min, until a knife stuck into the center comes out cleanly.
SPINACH BITES
An appetizer I found on the Take Home Chef's website. Vegetarian and easy. Halve recipe if needed but use a smaller pan if you do.
Provided by GraceVision
Categories Vegetable
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. In a 9-inch x 13-inch cake pan, melt butter in the oven.
- In a large mixing bowl, beat eggs; add flour, milk, baking powder, salt, mustard, cayenne and chives. Blend well.
- Fold in cheese and spinach.
- Pour into pan on top of butter, and bake for 35 minutes or until almost set in center.
- Allow to sit for about 15 minutes; cut into bite-sized squares and serve warm.
- These may also be frozen after baking and reheated in 350-degree F oven for 15-20 minutes at serving time.
- Makes 10 dozen appetizers.
Nutrition Facts : Calories 257.1, Fat 16.9, SaturatedFat 10.1, Cholesterol 99.5, Sodium 699.8, Carbohydrate 12.2, Fiber 2.1, Sugar 1.2, Protein 15.1
SPINACH APPETIZERS
Instead of sausage balls, try these savory spinach treats -- they're great! The recipe was given to me while shopping by a lady at the grocery store. The formed balls may be stored frozen in airtight containers until ready for use.
Provided by DIANE HALL
Categories Appetizers and Snacks Cheese
Time 2h40m
Yield 16
Number Of Ingredients 7
Steps:
- In a large bowl, mix together chopped spinach, dry bread stuffing mix, eggs, Parmesan cheese, onion, butter and Cheddar cheese. Cover and chill in the refrigerator approximately 30 minutes.
- Drop the mixture by rounded spoonfuls onto a lightly greased large baking sheet. Place baking sheet in the freezer approximately 1 hour.
- When ready to bake, allow the balls to partially thaw, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
- Bake the balls in the preheated oven 20 to 25 minutes, or until lightly browned.
Nutrition Facts : Calories 143 calories, Carbohydrate 20.3 g, Cholesterol 42.2 mg, Fat 4.4 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 469 mg, Sugar 2.4 g
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