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    You are in: Home / Recipes / Spinach Spoon Bread Recipe
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    Spinach Spoon Bread

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Mercy's Note:

    Spoon bread is a Southern specialty that’s a cross between cornbread and a soufflé.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Bring a small pot of water to a boil, and add 1/2 teaspoon salt and the spinach.
    3. 3
      When spinach wilts, drain in a colander and run cold water over spinach until it is completely cool.
    4. 4
      Whisk together cornmeal, buttermilk, egg yolks, the remaining 1/2 teaspoon salt, baking soda, white pepper, butter, nutmeg, and roasted garlic.
    5. 5
      In a clean, dry bowl, using an electric hand mixer, beat egg whites until stiff peaks form.
    6. 6
      Fold egg whites into cornmeal mixture. Add spinach and stir. Spray a 2-quart baking dish with vegetable spray and add spoon bread batter.
    7. 7
      Bake spoon bread 30 minutes, or until lightly browned on top and a toothpick inserted in the center comes out clean.
    8. 8
      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.

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    Nutritional Facts for Spinach Spoon Bread

    Serving Size: 1 (181 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 175.8
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 3.9 g
    Cholesterol 94.4 mg
    Sodium 679.0 mg
    Total Carbohydrate 19.8 g
    Dietary Fiber 1.9 g
    Sugars 4.8 g
    Protein 7.9 g

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