Spinach Corn Spoonbread Casserole
Spinach Corn Spoonbread Casserole bakes up soft and custardy with a gentle sweetness from creamed corn and the tangy richness of sour cream. Folded-in spinach adds color and an earthy note, while the corn muffin mix creates a tender, scoopable texture. It’s perfect as a comforting side for weeknight dinners, holiday tables, or potlucks.
- Prep10 mins
- Cook35 mins
- Serves9
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- 2
In a large bowl, mix the spinach, eggs, corn, sour cream, and margarine until well combined. Stir in the dry cornbread mix. Pour the batter into the prepared pan and spread it evenly.
- 3
Bake in the preheated oven for 35 minutes, or until firm and lightly browned on top.
- Calories 241.65 kcal Moderate
- Protein 5.25 g Moderate
- Carbs 24.85 g Moderate
- Total Fat 12.76 g Moderate
- Saturated Fat 5.07 g High
- Trans Fat 0.65 g High
- Cholesterol 57.57 mg Moderate
- Sodium 439.35 mg Moderate
- Fiber 2.69 g Low Source
- Sugar 2.72 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 76.4 mg Low Source
- Iron 1.24 mg Low Source
- Potassium 240.47 mg Low Source
- Vitamin A 86.38 mcg_rae Low Source
- Vitamin C 0.51 mg Low Source
- Vitamin D 0.66 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽