Friday, June 8, 2018

Southern Spinach Spoon Bread (1982)

  • 1 10-oz package frozen, chopped spinach, cooked and drained
  • 1 8-1/2 oz package corn muffin mix
  • 1 cup sour cream
  • 2 eggs
  • 8 oz whole pearl onions
  • 1 cup milk
  • 2 tbspns butter
  • 2  tbspns flour
  • 1/4 tspn salt
  • 1/4 tspn paprika
  • 1/4 tspn pepper
  • 1/2 cup melted butter
Preheat oven to 350 degrees. After spinach is cooked and drained, melt 2 tablespoons butter in a separate small saucepan. Add flour, stirring constantly. Add spices. Slowly stir in milk, stirring until sauce thickens to a medium white sauce.

Mix white sauce, spinach, onions, sour cream, eggs, and melted butter in a large bowl. Mix in corn muffin mix. Pour into a greased 1-1/2 quart glass casserole. Bake uncovered by about an hour until a toothpick inserted in the center of dish comes out clean.  Serve immediately. Serves 8. 

(Origin - "Atlanta Cooknotes" by the Junior League of Atlanta, 1982. Recipe by Lorraine Gates Staats.)

More "Lost" Recipes from the Atlanta Junior League
Beer-Batter Vegetables (1982)
Louisiana Oyster Spinach Dip (1982)

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