Spinach Cornbread

Seattle-Mike's Note:

This is from my mother, who cooked it in a cast iron skillet.

• Total Time: 1 hrs
• Prep Time: 10 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

• 1 (8 ½ ounce) box Jiffy cornbread mix
• 1 (10 ounce) package frozen spinach (thaw and squeeze out juice)
• 4 eggs
• 6 ounces cottage cheese
• 1 onion (finely chopped)
• ¼ cup melted margarine (I use 1/4)
• ½ teaspoon salt

Directions:

1. Mix all ingredients together.
2. Pour into greased baking 9x9" baking pan, or any other pan to a depth of no more than 1 1/2".
3. (I cook this in a greased 9" cast-iron skillet).
4. Bake at 375 deg F.
5. for 30-50 min, until a knife stuck into the center comes out cleanly.

Reviews

[Chef #1454952]

Love it, I cut the onions back to 1/2 cup diced finely. About the 3rd time I made it I added some feta cheese, awesome!

[deborah.skriloff_1007003]

I took the advise of one of the reviewers and added feta cheese. It was a hit at a recent chili cookoff. will definately make again as our family transitions to healthier choices. It was tasty!

[Chef MB]

Very good recipe, very dense and moist. Used fresh spinach, served the squares topped with chili.