SPINACH CORNBREAD RECIPE
Want to spice up your typical cornbread recipe? Add some baby spinach to the mix for added nutrients and taste. And it tastes even better with mustard.
Provided by Recipes.net Team
Categories Breads & Doughs
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Mix all ingredients together and pour batter into greased cornbread muffin pans or rectangular pan and bake for 30 to 35 minutes.
- Cut in squares and serve with mustard.
- Spray with baking spray.
- Once machine is hot and ready, pour batter into molds and close lid to bake for about 3 to 5 minutes.
- Repeat until all batter is used.
Nutrition Facts : Calories 236.00kcal, Carbohydrate 33.00g, Cholesterol 45.00mg, Fat 8.00g, Fiber 4.00g, Protein 7.00g, SaturatedFat 2.00g, ServingSize 4.00, Sodium 43.00mg, Sugar 3.00g
GARLICKY CREAMED CORN AND SPINACH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2 to 3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve.
SPINACH CORNBREAD
Steps:
- Preheat oven 350℉ (180℃). If using frozen spinach defrost. When spinach is fully thawed; squeeze the spinach to strain all of the excess water from. If fresh...saute in little olive oil until wilted and then pat off any excess oil. 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 soy milk or soy buttermilk and mix. Butter baking pan. Place batter in the pan. Bake 25 - 30 minutes or until toothpick test in center comes out clean.
Nutrition Facts :
SPINACH CORNBREAD
A very easy and different twist - spinach, cottage cheese- onions- cheese- to the classic old cornbread - Gimme Some of dat Cornbread! One of our readers suggested this: added 1/2 cup cracklin crumbs to add a lil "more" Cajun taste!!
Provided by Merry Pierce-Lowrey
Categories Breads & Rolls, Side Dishes
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 400. Drain spinach well, pressing between layers of paper towels. Place in mixing bowl, add cornbread mix and remaining ingredients and mix well. Pour into lightly greased 8 inch square pan. Bake for 30 minutes.
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-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
I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.
Provided by crazycookinmama
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400³F.
- Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
- Beat milk, butter and egg in large bowl with hand beater or wire whisk.
- Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
- Pour into pan.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
- Serve warm if desired.
Nutrition Facts : Calories 169.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 28.5, Sodium 242.1, Carbohydrate 27.3, Fiber 1.2, Sugar 8.4, Protein 3.3
COWBOY CORNBREAD
I first made this as a teenager and everyone I've made it for loves it. It's very easy and absolutely delicious! You can top it with chili as well. It is also good the next day.
Provided by jonslady04
Categories Main Dish Recipes Casserole Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion; cook until soft, 5 to 10 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cornbread mix, milk, and eggs in a large bowl. Stir in creamed corn.
- Spread beef-onion mixture in the bottom of a baking dish. Spread Cheddar cheese on top. Pour cornbread batter over cheese.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 17 to 22 minutes. Spread butter over the top. Let cool for 5 minutes before cutting.
Nutrition Facts : Calories 673.6 calories, Carbohydrate 44.1 g, Cholesterol 172.7 mg, Fat 40.3 g, Fiber 2.2 g, Protein 34.4 g, SaturatedFat 17.4 g, Sodium 969.1 mg, Sugar 4 g
SPINACH CORN MUFFINS
From Irvine, California, Jane Shapton shares the recipe for her savory corn muffins. Chopped spinach adds green flecks to the golden muffins...and jalapeno peppers add a little heat.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cornmeal, flour, brown sugar, baking powder and salt. In another bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the spinach, cheese and jalapenos., Coat muffin cups with cooking spray; fill two-third full with batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 2 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 108mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 5g protein.
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.
INDIVIDUAL SKILLET CORNBREADS
The scent of freshly baked cornbread brings back a flood of sweet memories for Carla Hall. "Hot cornbread right out of the oven is like a dinner bell to me," she says. Almost every Sunday after church, the chef and her family traveled 30 minutes to her grandmother's house for lunch, and skillet cornbread was always part of the meal. "Granny would cook the cornbread only once we got inside the door," Carla says, and everyone knew it was time to eat when the smell of the finished bread wafted through the air. Today, Carla makes the recipe just as her grandmother did - with cream-style corn and buttermilk - but she adds her own twist: a smear of cinnamon butter on top.
Provided by Carla Hall
Categories side-dish
Time 30m
Yield 4 skillet cornbreads
Number Of Ingredients 12
Steps:
- Place four 3 1/2-inch cast-iron skillets in the oven. Preheat to 425˚ F.
- Make the cornbread: In a medium bowl, combine the cornmeal, granulated sugar, baking powder and salt. In a small bowl, whisk together the eggs, buttermilk, corn and 1/4 cup oil.
- Pour the wet ingredients into the dry ingredients and mix until smooth. Using oven mitts or pot holders, take the hot skillets out of the oven. Divide the remaining 1 tablespoon oil between the skillets, quickly tilting the pans so that the oil coats the bottom and sides. Pour the batter evenly into the skillets. The batter will begin sizzling right away.
- Put the skillets in the oven and bake until the cornbread is golden brown and a cake tester inserted into the center comes out clean, 10 to 13 minutes. Remove the hot skillets from the oven and place on a cooling rack to cool slightly.
- While the cornbread bakes, prepare the cinnamon butter: In a medium bowl, mix the butter, cinnamon, confectioners' sugar and almond or vanilla extract with a rubber spatula. Stir until everything is mixed well and is an even color (no streaks).
- Serve the cornbread hot or warm with a dollop of cinnamon butter.
DELICIOUS SOUTHERN CORNBREAD
Nothing is easier and tastes better with eggs and country ham than good Southern cornbread. If you can find sorghum molasses, use it instead of the honey in this recipe.
Provided by Mason Morton
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
- In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
- Bake in preheated oven for 22 minutes, or until firm. Serve hot.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 20.6 g, Cholesterol 24.2 mg, Fat 6.7 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 378 mg, Sugar 3.3 g
SPINACH ARTICHOKE CORNBREAD
This tasty treat is great for a snack by itself or with a simple meal. Serve warm with a little butter and oh my goodness!
Provided by Yeah_it's_Good
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix Cheddar cheese, spinach, artichoke hearts, milk, and egg together in a separate bowl. Stir into the flour mixture just until moistened. Pour into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool briefly on a wire rack.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 22.8 g, Cholesterol 21 mg, Fat 2.4 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 1.2 g, Sodium 270.2 mg, Sugar 4.8 g
BALKAN-STYLE SAVORY CORNBREAD
Savory, salty, and tangy, this cornbread is great for breakfast, lunch, or a snack. The recipe is a mashup of Bulgarian banitsa and Bosnian razljevak. Serve warm, topped with plain yogurt or eat it by its lonesome self. If you love sweet cornbread, this probably isn't your cup of tea.
Provided by jmerar
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.
- Sift all-purpose flour, semolina flour, 1/2 cup cornmeal, baking powder, and salt together in a bowl. Whisk spinach, buttermilk, feta cheese, eggs, and vegetable oil together in a separate large bowl. Stir flour mixture into spinach mixture just until pourable batter forms. Pour batter into prepared baking pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 261.3 calories, Carbohydrate 17.2 g, Cholesterol 78.1 mg, Fat 18.3 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 5.3 g, Sodium 519 mg, Sugar 3.7 g
SPINACH GORGONZOLA CORNBREAD (CROCK POT)
Make and share this Spinach Gorgonzola Cornbread (Crock Pot) recipe from Food.com.
Provided by barefootmommawv
Categories Breads
Time 1h38m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Coat Crock pot slow cooker with nonstick cooking spray.
- Mix all ingredients in medium bowl. Pour batter into crock pot slow cooker.
- Cover; cook on High 1 1/2 hours. Sprinkle to with paprika for more colorful crust, if desired.
- Let bread cool completely before inverting onto serving platter.
- ***** Note ******.
- Cook only on High setting for proper crust and texture.
SPINACH CORN CASSEROLE
Make and share this Spinach Corn Casserole recipe from Food.com.
Provided by MsBaton
Categories Vegetable
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Warm frozen spinach in a saucepan over medium heat. Drain excess liquid. Combine spinach, onion, and creamed corn in casserole dish. Melt 1 tbsp margarine and add to casserole dish. Add vinegar, salt, and black pepper. Mix ingredients together. Spread 1/2 cup of bread crumbs and 2 tbsp Parmesan cheese over top of casserole. Melt remaining margarine and drizzle over topping. Bake for 20 to 30 minutes.
Nutrition Facts : Calories 107.5, Fat 3, SaturatedFat 0.7, Cholesterol 0.7, Sodium 505.1, Carbohydrate 19.4, Fiber 2.4, Sugar 3.3, Protein 3.8
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