Spinach Spoon Bread
A savory spinach spoon bread with creamy onions, Swiss cheese, and tender corn muffin base, perfect for comforting family dinners or potlucks that love hearty, cheesy flavors.
Ingredients
Instructions
- Prepare onions in cream sauce according to package directions. Set aside.
- Cook spinach according to package directions and drain well.
- In a large mixing bowl, combine onions, spinach, eggs, sour cream, melted butter or margarine, and salt.
- Stir in corn muffin mix until well blended.
- Pour the mixture into a large greased casserole dish.
- Bake in a 350°F oven for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.
- Sprinkle shredded Swiss cheese on top of the casserole and bake for an additional 2 minutes or until the cheese is melted.
- Serve warm.
Tips & Substitutions
For a creamier texture, consider adding an extra egg or a bit more sour cream. You can substitute the Swiss cheese with cheddar or mozzarella if desired. If you prefer fresh spinach, you can use about 1 pound, sauté it briefly, and drain before adding. This dish can also be made ahead of time; just reheat it in the oven before serving.
Serving Suggestions
Serve the spinach spoon bread as a delicious side dish alongside grilled chicken or fish. It pairs beautifully with Different Squash Casserole for a hearty vegetarian meal. Consider topping it with a dollop of sour cream or a sprinkle of fresh herbs for added flavor before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the spoon bread in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. You can also microwave individual portions, but the oven helps maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Spoon Bread contains roughly 360 calories, with 11g protein, 61g carbohydrates, and 8g fat. It is an excellent source of calcium (29% of the Daily Value), vitamin A (29% of the Daily Value), and protein (23% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1300mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. About 1 pound of fresh spinach will work well. Just sauté it until wilted, then drain any excess liquid before mixing it into the batter.
Is it possible to make this recipe gluten-free?
Absolutely! To make this dish gluten-free, substitute the corn muffin mix with a gluten-free alternative. Many stores offer gluten-free corn muffin mixes that work perfectly in this recipe.
How can I make this dish ahead of time?
You can prepare the mixture a day in advance and store it in the refrigerator. Just pour it into the casserole dish before baking. Allow it to come to room temperature before baking, and you may need to adjust the baking time slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).