Friday, December 18, 2009

Vegetable Spoon Bread

1 (10-ounce) package frozen chopped spinach, thawed, drained
1 (8-ounce) can creamed corn
2 eggs, lightly beaten

1 cup sour cream
1/2 cup butter, melted
1/4 teaspoon salt
1 (8-ounce) package corm muffin mix

Preheat the oven to 350 degrees; grease an 8-inch round baking dish. Combine the spinach, corn, eggs, sour cream, butter, and salt in a large bowl; mix well. Add the corn muffin mix and stir until throughly combined. Pour the batter into the baking dish. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

A Thyme to Remember

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