Print
Email
Add a photo
This is a nice twist on traditional cornbread.
Enjoy with Love and Blessings,
Catherine
xo
Ingredients
- 10 oz. package frozen chopped spinach
- ¼ cup butter
- 1 cup cornmeal
- 1 cup flour - sifted
- 1 tablespoon baking power
- ½ tsp. sugar
- ½ tsp. salt
- 1 egg
- 1 cup sour milk or buttermilk (for sour milk add 1 tsp. vinegar to the milk and let it sit for 5-10 minutes until it curdles a bit)
Directions
- Preheat Oven 350 degrees:
- 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 â 30 minutes or until toothpick test in center comes out clean.
Useful Links
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 439 | |
| Calories from Fat 141 | 32% |
| Total Fat 16.01g | 20% |
| Saturated Fat 8.93g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 472mg | 20% |
| Potassium 446mg | 13% |
| Total Carbs 62.0g | 17% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.15g | 3% |
| Protein 12.24g | 20% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
