Spinach Spoon Bread Crock Pot Recipes

Steps:

• Combine all ingredients in large bowl, mix well.
• Pour batter into oiled, preheated slow cooker.
• Cook, covered but with lid slightly ajar to allow excess moisture to escape, on high 1 3/4 to 2 hours or on low 3 to 4 hours or until edges are golden and knife inserted in centre of bread comes out clean.
• Serve bread spooned from slow cooker, or loosen edges and bottom with knife and invert onto plate.
• Cut into wedges to serve.

Steps:

• Grease 2 quart casserole, set oven to 325 degrees.
• Cook corn meal with 2 cups of the milk until thickened.
• Remove from heat and add salt, baking powder, butter, and 1 cup milk.
• Add beaten egg yolks.
• Fold in stiff-beaten egg whites.
• Bake about 1 hour.
• Serve in warm dishes and top with butter.

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:

• Coat the inside of a 13-oz coffee can with cooking spray.
• Combine first 6 ingredients in a large bowl.
• In a small bowl, combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened.
• Fold in dried cranberries and walnuts.
• Spoon mixture into coffee can. Cover with foil coated with cooking spray; secure with a rubber band.
• Place can in a crockpot; add enough hot water to crockpot to come halfway up sides of can.
• Cover with lid and cook on high-heat setting for 2 1/2-3 hours, or until a wooden pick inserted in center comes out clean.
• Remove can from crockpot.
• Let bread cool, covered, in can on a wire rack for 5 minutes.
• Remove bread from can and let cool completely on wire rack.

Steps:

• Preheat oven to 350°F.
• Bring a small pot of water to a boil, and add 1/2 teaspoon salt and the spinach.
• When spinach wilts, drain in a colander and run cold water over spinach until it is completely cool.
• Whisk together cornmeal, buttermilk, egg yolks, the remaining 1/2 teaspoon salt, baking soda, white pepper, butter, nutmeg, and roasted garlic.
• In a clean, dry bowl, using an electric hand mixer, beat egg whites until stiff peaks form.
• Fold egg whites into cornmeal mixture. Add spinach and stir. Spray a 2-quart baking dish with vegetable spray and add spoon bread batter.
• Bake spoon bread 30 minutes, or until lightly browned on top and a toothpick inserted in the center comes out clean.
• ROASTED GARLIC: Preheat oven to 300°F; cut the top off the head of garlic, and place both pieces on foil; mix 1 teaspoon water and 1/2 teaspoon olive oil, and drizzle over garlic; sprinkle with coarse salt and freshly ground black pepper; close foil and roast 1 hour, or until garlic cloves ooze from their papery skins; squeeze out the roasted garlic and use as needed.