Vegetable Spoon Bread

Name: Vegetable Spoon Bread
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; 1/4 cup margarine, melted; 1 (8.5 ounce) package corn muffin mix

6 ingredients

3 steps

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
1/4 cup margarine, melted
1 (8.5 ounce) package corn muffin mix

Directions

1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
2

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.
3

Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.