Spinach Corn Bread Recipe 445

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.

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.

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.

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.

Steps:

• 1. Heat shortening in cast iron skillet or 8" metal cake pan in 400 degree oven.
• 2. Mix all ingredients, pour shortening from skillet into mixture and stir until blended, then pour mixture back into hot skillet.
• 3. Bake at 400 degrees until browned on top 25-30 minutes (Time may vary depending on oven). Serve warm with butter or may be eaten cold, it's good both ways.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick cooking spray.
• Heat olive oil in a skillet or frying pan over medium heat. Add garlic and saute until soft, about two minutes. Add spinach and cook until liquid has evaporated. Stir in salt, pepper, Parmesan and garlic powder. Remove from heat and let cool.
• On a lightly floured surface, roll out pizza crust into a 10x14 inch rectangle. Spread spinach mixture and mozzarella cheese on top of dough. Starting from on end, roll up the crust to make one large loaf. Pinch seam to seal. Place loaf onto prepared baking sheet.
• Bake in preheated oven for 20 to 25 minutes, until golden brown.

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.