Best 2 Vegetable Spoon Bread Recipes

With its delightful combination of vegetables, cornmeal, and a creamy custard base, vegetable spoon bread offers a delectable treat that is perfect for any occasion. This versatile dish can be served as a savory side dish, a comforting main course, or even a unique brunch option. With its ease of preparation and the endless possibilities for customization, vegetable spoon bread is a must-try for home cooks of all skill levels.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE SPOON BREAD

Vegetable Spoon Bread image

Spinach, corn bread mix and cream corn come together to make a beautiful casserole that has been loved by my family for years, thanks to my mom Alice!

Provided by suzanne

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 45m

Yield 9

Number Of Ingredients 6

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 eggs, beaten
1 (8 ounce) can cream-style corn
1 cup low-fat sour cream
¼ cup margarine, melted
1 (8.5 ounce) package corn muffin mix

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
In a large bowl, stir together the spinach, eggs, corn, sour cream and margarine until well blended. Stir in the dry cornbread mix. Pour into the prepared pan, and spread evenly.
Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 24.8 g, Cholesterol 52.5 mg, Fat 12.2 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 3.8 g, Sodium 605.3 mg, Sugar 4 g

VEGETABLE SPOON BREAD

Vegetable Spoon Bread image

Make and share this Vegetable Spoon Bread recipe from Food.com.

Provided by nvermd

Categories Corn

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup corn
1/2 cup chopped onion
1/2 cup green sweet pepper, cut into strips
1/2 cup water
1 cup chopped zucchini
1 cup chopped tomato
1 cup shredded cheddar cheese
1/2 cup cornmeal
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
hot pepper sauce

Steps:

Bring to a boil, corn, onion, pepper strips and water.
Cover and simmer for 5 minutes.
Add zucchini, tomatoes, cheese and cornmeal, then set aside.
Beat eggs slightly; stir in milk, salt, pepper and a couple of dashes of hot pepper sauce.
Stir into vegetable mixture.
Pour into a greased 1 1/2 quart casserole.
Bake, uncovered, at 350 degrees for 40 minutes until set.
Let stand for 5 minutes before serving.

Tips:

Use fresh vegetables: Fresh vegetables will give your spoon bread the best flavor and texture. If you don't have fresh vegetables on hand, you can use frozen or canned vegetables, but be sure to drain them well before adding them to the batter.
Don't overmix the batter: Overmixing the batter will make the spoon bread tough. Mix just until the ingredients are combined.
Bake the spoon bread in a hot oven: A hot oven will help the spoon bread rise and brown properly. Preheat your oven to the temperature specified in the recipe before baking.
Serve the spoon bread warm: Spoon bread is best served warm. You can reheat it in the oven or microwave if necessary, but be sure to cover it so it doesn't dry out.

Conclusion:

Vegetable spoon bread is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized with a variety of vegetables and herbs. Whether you're looking for a quick and easy weeknight meal or a special dish for a holiday gathering, vegetable spoon bread is sure to please everyone at the table.