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Vegetable Spoon Bread
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Vegetable Spoon Bread

1 Hr(s) 15 Min(s)
15 Min(s) Prep
1 Hr(s) Cook
This pudding-like bread is made with a corn muffin mix, eggs, sour cream, cream-style corn, spinach and cheese for a savory side-dish casserole.
What You Need
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8 servings
Original recipe yields 8 servings
2 egg s
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 can (8-3/4 oz.) cream-style corn
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. butter, melted
1 pkg. (8-1/2 oz.) corn muffin mix
3 KRAFT DELI DELUXE Process American Cheese Slice s, chopped
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Let's Make It
1
Preheat oven to 350°F. Beat eggs lightly in large bowl. Add spinach, corn, sour cream and butter; mix well. Add muffin mix and cheese; stir just until muffing mix is moistened.
2
Pour into greased 9x5-inch loaf pan.
3
Bake 1 hour or until golden brown. Cool slightly.
Kitchen Tips
Tip 1
Size-Wise
Keep an eye on portion size when you enjoy this savory side dish!
Tip 2
Substitute
Substitute 1 pkg. (10 oz.) frozen chopped broccoli, thawed and well drained, for the spinach.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 90mg
30%
Sodium 550mg
24%
Total Carbohydrates 31g
11%
Dietary Fibers 2g
7%
Sugars 10g
20%
Protein 7g
14%
Vitamin A
90%
Vitamin C
15%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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