Best 2 Spinach Spoonbread Recipes
Are you searching for an easy-to-make, delectable, and nutritious dish? Look no further than spinach spoonbread! This hearty and flavorful casserole combines the goodness of spinach, eggs, and cheese, with a hint of spices, creating an irresistible side or main course that is a delight for any occasion. Whether it's a quick weekday meal, a special brunch, or a casual gathering, spinach spoonbread is sure to impress.
Here are our top 2 tried and tested recipes!
SPINACH SPOONBREAD
Yield 12
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350° and butter a 9-by-13-inch baking dish or very large enameled cast-iron skillet. In a saucepan of boiling water, cook the spinach just until wilted, about 30 seconds. Drain and cool under running water, then squeeze out as much water as possible. Finely chop the spinach. 2. In a large bowl, whisk the buttermilk with the egg yolks, cornmeal, flour, sugar, baking soda, salt, nutmeg, white pepper and the 3 tablespoons of melted butter. Fold in the chopped spinach. 3. In a clean bowl, using a handheld electric mixer, beat the egg whites until soft peaks form. Fold the whites into the batter and scrape it into the prepared baking dish. 4. Bake the spoon bread in the center of the oven for about 45 minutes, until golden. Let cool slightly, then serve. Make Ahead The spoon bread can be made earlier in the day and kept at room temperature; reheat in a 325° oven.
SPINACH SPOONBREAD
If you like spinach, then this recipe is for you. Go ahead, give it a try!
Provided by Judy W
Categories Side Casseroles
Time 2h10m
Number Of Ingredients 8
Steps:
- 1. Lightly grease slow cooker; preheat on HIGH. Combine all ingredients in large bowl; mix well. Pour batter into preheated slow cooker. Cook, covered with lid slightly ajar to allow excess moisture to escape, on HIGH about 2 hours or on LOW 3-4 hours or until edges are golden and knife inserted in center of bread comes out clean.
- 2. Serve bread spooned from slow cooker, or loosen edges and bottom with knife and invert onto plate. Cut into wedges to serve.
Tips:
- Choose fresh spinach: Fresh spinach leaves yield the best flavor and texture in spoonbread. Look for leaves that are deep green and crisp, with no signs of wilting or yellowing.
- Cook the spinach properly: Overcooked spinach can become mushy and lose its vibrant color. For best results, wilt the spinach quickly over high heat, stirring constantly. Alternatively, you can steam the spinach for a few minutes until it is just tender.
- Use a variety of cheeses: Different cheeses can add different flavors and textures to spoonbread. A combination of Parmesan, cheddar, and mozzarella is a classic choice, but you can also experiment with other types of cheeses, such as Gruyère, Swiss, or goat cheese.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense spoonbread. Stir the ingredients together just until they are combined. A few lumps are okay.
- Bake the spoonbread until it is golden brown: The spoonbread is done baking when a toothpick inserted into the center comes out clean. The top should be golden brown and slightly puffy.
Conclusion:
Spinach spoonbread is a versatile dish that can be served as an appetizer, side dish, or main course. It is also a great way to use up leftover spinach. With its delicious flavor and fluffy texture, spinach spoonbread is sure to be a hit with everyone at your table. Enjoy!
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