Spinach Cornbread Recipes

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 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.

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:

• 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:

• 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.

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.

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:

• 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.

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.

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:

• Stir together the starter, buttermilk,cornmeal and flour and let it sit covered in a cool place overnight. (I just leave it on the counter). Heat an oiled iron skillet or a cake pan in the oven at 400 degrees F. When the oven and pan are really hot, stir the egg, oil, salt, sugar, baking powder, and soda into the batter. NOTE: If mixture seems a little to thick, just add a little more buttermilk, until it is the consistency of a regular cornbread batter. Pour the batter into the hot pan and pop it into the oven to bake until done, about 25-30 minutes.
• 1.If I want it for dinner, I just start it in the morning.
• 2. I use about a 10 inch iron skillet.

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.

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.