Spinach Cornbread
Ingredients
9
servings
- 1 package (10 oz) frozen spinach, thawed
- 1 package (6 oz) Mexican or plain cornbread mix
- 1/2 tsp salt
- 1/2 cup margarine
- 3/4 cup cottage cheese
- 1 cup chopped onions
- 4 large eggs
- 1/2 cup shredded cheese of your choice (optional)
Step-by-Step Instructions
- Preheat oven to 400°F.
- Drain spinach well, pressing between layers of paper towels to remove excess moisture.
- Place spinach in a mixing bowl and add cornbread mix, salt, margarine, cottage cheese, onions, eggs, and shredded cheese (if using). Mix well until all ingredients are combined.
- Pour into a lightly greased 8-inch square baking pan.
- Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool slightly before cutting into squares and serving.
Common Problems and Solutions
Q: Why is my spinach cornbread soggy?
A: Make sure to drain the spinach very well, pressing it firmly between layers of paper towels to remove as much liquid as possible. Frozen spinach holds a lot of water that can make the cornbread watery if not properly drained.
Q: Can I use fresh spinach instead of frozen?
A: Yes, use about 1 pound of fresh spinach. Sauté it first until wilted, then squeeze out all excess moisture before adding to the batter. Fresh spinach has even more water content than frozen.
Tips and Techniques
For extra Cajun flavor, add 1/2 cup cracklin (pork crackling) crumbs to the batter as one reader suggests, or try adding diced jalapeños and using pepper jack cheese for a spicy kick.
Ingredient Substitutions
- cottage cheese: ricotta cheese or sour cream
- margarine: butter or vegetable oil
- cornbread mix: homemade cornbread batter from our basic cornbread recipe
Equipment Needed
- 8-inch square baking pan
- Mixing bowl
- Paper towels (for draining spinach)
