Spinach Spoon Bread - Crock Pot

"Excellent side dish."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
4hrs 10mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • Combine all ingredients in large bowl, mix well.
  • Pour batter into oiled, preheated slow cooker.
  • Cook, covered but with lid slightly ajar to allow excess moisture to escape, on high 1 3/4 to 2 hours or on low 3 to 4 hours or until edges are golden and knife inserted in centre of bread comes out clean.
  • Serve bread spooned from slow cooker, or loosen edges and bottom with knife and invert onto plate.
  • Cut into wedges to serve.

Questions & Replies

  1. a box of Jiffy is larger than 5 1/2 ounce - is this a typo or should you use less than the box?
     
  2. I’m confused, is this 1/2 cup butter or 1 cup of butter. Does anyone know if I can make this in the oven?
     
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Reviews

  1. What an interesting recipe! Made this last night and it was so easy to put together. Tasted wonderful...I will make this often!
     
  2. If you like spinach you will love this!!Super easy and fairly inexpensive to make!!I bet Olive Oil would like to make this one for Popeye!!I used canned spinach and it was delicious!!!Thanks for sharing!!
     
  3. I had some pork chops that I wanted to cook and I thought this would go well with it. I had never made a bread in my crockpot before. This was really good. It had a nice flavor. The kids ate the plain loaf of bread we had, but oh well, more for my hubby and I! I will keep this recipe and try it with baked chicken next time! Thank you for sharing!
     
  4. This is a wonderful recipe, extremely flexible. Thank you Derf! I've been baking a number of the spoon bread recipes that use Jiffy Conn bread mix and I've made them now with a lot of variations...here's what I've learned about how incredibly flexible this is. I thought my notes might help someone if you're looking for a recipe and you think you don't have everything on hand. Casserole size, heat temp and method are all flexible: One, I did not do this in the crock pot...you can do this same recipe in the oven, about 30-45 minutes at 350. You can vary the oven temp if you're baking something else. I was in a hurry and did this spinach recipe in a 13 x 9 in 20 minutes, convection oven at 375. I even bumped it up the last 8 minutes to 425 becaue of my hurry, it turned out perfectly. Other times, I used a 9 x 9 and baked it longer and it turns out elegantly high. Even in the 13 x 9 it was almost 2" high. Obviously, if you can do this in a crockpot, you could also make this in a slow oven of about 275 if you wanted to time the outcome differently. If you don't have cottage cheese, use sour cream as in other spoon bread recipes. I had about 1/4 cup cottage cheese and did the rest in reduced fat sour cream. I never use real sour crean and can't taste the difference...Breakstone's Reduced Fat Sour Cream is incredible, no fillers....and I'm picky. I used 1/2 cup melted butter. I've never tried it with more, as I LOVE butter, but find this already to be plenty rich with 1/2 cup, so why make it more expensive and more caloric. Plus, some people like to actually put butter on the finished item at the table, so you can consider that, too. It's very yummy that way. I didn't have green onions, so I used about 1/4 finely chopped onions. I'd made spoon bread before with 2 eggs and 3 eggs, everything else staying the same, so I used 3 in this recipe and it was fine. I'm sure you could use 2 also. Actually, I used egg beaters to equal 3 eggs and other times I used real eggs, I cannot tell the difference in the final product. Most of the recipes call for some amount of creamed corn...15 oz or 8 oz per box of cornbead mix. Most also call for the same sized can of corn kernals (in addition to the creamed corn). I've never added that. But I have used both 15 oz and 8 oz cans of creamed corn per 8 1/2 oz mix, your outcome will be just slightly sweeter with the 15 oz can, otherwise I can't tell the difference. In this spinach recipe you're basically substituting the spinach and peppers in this recipe for the creamed corn and corn in the others, so this spinach recipe is not as sweet as written. I actually added an 8 oz can of creamed corn to the recipe, though and left out the red peppers. I didn't use seasoning salt. It doesn't really need any add'l salt in my mind. I do always add a dash of cayenne if I'm doing savory cooking, though. Chili Casserole Variation: Once I filled the 9 x 9 pan (a 3" deep) with leftover chili...about 2 cups worth, but it doesn't matter. I let that start warming up in the oven while I put this batter together...then I spooned the batter on top of the chili. The batter sunk right down through the chili and left a bit of chili floating on top...the baked result was very beautiful and delicious. I actually had more spoonbread to chili, so next time I might up it to 3 cups of chili if I have it. I added about 1 1/2 tsp onion powder to the spoon bread batter on that variation. Cheese Option: Lots of times I put some shredded cheese on the top. I did that with this spinach version and it was great, I used white cheddar. Once I tried putting it IN the spoon bread and I thought it was going to be SO good...and guess what, we couldn't even tell the difference. It wasn't sharp cheese, so maybe that would be worth a try. So far, I like it better on top where you can taste it...we thought it was kind of a waste of cheese IN the spoonbread...but give it a try and see what you think. Well, just thought I'd tell you about all the experimenting, because this is a very flexible and beautiful side dish. It's comfort food at it's best. By the way, the other spoon bread recipe that I've mostly used for all the variations I noted above is here on the Zaar: Corn Spoon Bread by Rosie, #130122 As written, her recipe calls for 8 oz of creamed corn, 8 of corn. Her pan size is 11 x 7...I haven't done that size yet, but as you can see, I'm sure it would be SUPER! My next try: mushrooms with spinach
     
  5. What an easy way to make a veggi type side dish. Tasted wonderful, looked terrific and everyone loved it. Did it again Dorothy.
     
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Tweaks

  1. This is a wonderful recipe, extremely flexible. Thank you Derf! I've been baking a number of the spoon bread recipes that use Jiffy Conn bread mix and I've made them now with a lot of variations...here's what I've learned about how incredibly flexible this is. I thought my notes might help someone if you're looking for a recipe and you think you don't have everything on hand. Casserole size, heat temp and method are all flexible: One, I did not do this in the crock pot...you can do this same recipe in the oven, about 30-45 minutes at 350. You can vary the oven temp if you're baking something else. I was in a hurry and did this spinach recipe in a 13 x 9 in 20 minutes, convection oven at 375. I even bumped it up the last 8 minutes to 425 becaue of my hurry, it turned out perfectly. Other times, I used a 9 x 9 and baked it longer and it turns out elegantly high. Even in the 13 x 9 it was almost 2" high. Obviously, if you can do this in a crockpot, you could also make this in a slow oven of about 275 if you wanted to time the outcome differently. If you don't have cottage cheese, use sour cream as in other spoon bread recipes. I had about 1/4 cup cottage cheese and did the rest in reduced fat sour cream. I never use real sour crean and can't taste the difference...Breakstone's Reduced Fat Sour Cream is incredible, no fillers....and I'm picky. I used 1/2 cup melted butter. I've never tried it with more, as I LOVE butter, but find this already to be plenty rich with 1/2 cup, so why make it more expensive and more caloric. Plus, some people like to actually put butter on the finished item at the table, so you can consider that, too. It's very yummy that way. I didn't have green onions, so I used about 1/4 finely chopped onions. I'd made spoon bread before with 2 eggs and 3 eggs, everything else staying the same, so I used 3 in this recipe and it was fine. I'm sure you could use 2 also. Actually, I used egg beaters to equal 3 eggs and other times I used real eggs, I cannot tell the difference in the final product. Most of the recipes call for some amount of creamed corn...15 oz or 8 oz per box of cornbead mix. Most also call for the same sized can of corn kernals (in addition to the creamed corn). I've never added that. But I have used both 15 oz and 8 oz cans of creamed corn per 8 1/2 oz mix, your outcome will be just slightly sweeter with the 15 oz can, otherwise I can't tell the difference. In this spinach recipe you're basically substituting the spinach and peppers in this recipe for the creamed corn and corn in the others, so this spinach recipe is not as sweet as written. I actually added an 8 oz can of creamed corn to the recipe, though and left out the red peppers. I didn't use seasoning salt. It doesn't really need any add'l salt in my mind. I do always add a dash of cayenne if I'm doing savory cooking, though. Chili Casserole Variation: Once I filled the 9 x 9 pan (a 3" deep) with leftover chili...about 2 cups worth, but it doesn't matter. I let that start warming up in the oven while I put this batter together...then I spooned the batter on top of the chili. The batter sunk right down through the chili and left a bit of chili floating on top...the baked result was very beautiful and delicious. I actually had more spoonbread to chili, so next time I might up it to 3 cups of chili if I have it. I added about 1 1/2 tsp onion powder to the spoon bread batter on that variation. Cheese Option: Lots of times I put some shredded cheese on the top. I did that with this spinach version and it was great, I used white cheddar. Once I tried putting it IN the spoon bread and I thought it was going to be SO good...and guess what, we couldn't even tell the difference. It wasn't sharp cheese, so maybe that would be worth a try. So far, I like it better on top where you can taste it...we thought it was kind of a waste of cheese IN the spoonbread...but give it a try and see what you think. Well, just thought I'd tell you about all the experimenting, because this is a very flexible and beautiful side dish. It's comfort food at it's best. By the way, the other spoon bread recipe that I've mostly used for all the variations I noted above is here on the Zaar: Corn Spoon Bread by Rosie, #130122 As written, her recipe calls for 8 oz of creamed corn, 8 of corn. Her pan size is 11 x 7...I haven't done that size yet, but as you can see, I'm sure it would be SUPER! My next try: mushrooms with spinach
     

RECIPE SUBMITTED BY

<p>November 4th, 2013: &nbsp;Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. &nbsp;We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p> <p>Mary at Food.com</p> <p><a href=http://www.food.com/bb/viewtopic.zsp?t=398284>http://www.food.com/bb/viewtopic.zsp?t=398284</a></p> <p>&nbsp;</p> <p>********************************************************************</p> <p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect&nbsp;</p> <p>Love traveling, own a timeshare, went to Portugal in the year 2000, this picture was taken there, so it's 9 years old, but the only decent one I have, I am not photogenic and hate having my picture taken!! <br />I've been enjoying lushious recipes from 'zaar for 9 years now, since January 2001. <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image hosted by Photobucket.com /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif alt=Image hosted by Photobucket.com /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=Image hosted by Photobucket.com /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image hosted by Photobucket.com /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image hosted by Photobucket.com /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/FinishedJollyRoger_1.jpg border=0 alt=Image hosting by Photobucket.com /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/dragonspearls_1.jpg border=0 alt=Image hosting by Photobucket /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/completedbanner.gif alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Octoberevent.jpg alt= /><img src=http://www.recipezaar.com/members/home/1535/cheesesticker.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/personal/FRENCH-foodfun.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/EditBeforeandAfterSTICKER.jpg alt= /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/Banners/Photo_Video_577111733_orig.jpg alt= /><img src=http://img.villagephotos.com/p/2003-11/484938/Spelling-Bee-stick2jpg.jpg alt= /><img src=http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg alt= /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/Comfortstickercopysmall.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg alt= /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/MuffinLovesticker.jpg alt= /><img src=http://www.recipezaar.com/members/home/1956/L%5B1%5D.F-stickJPEG.jpg alt= /><img src=http://img.villagephotos.com/p/2003-11/484938/MayFlowerssticker.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/TasteofYellowSTICKER.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BBQlSTKR.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CobblerPieTartSTICKER.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CROCKPOTSTKR.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/FISHSEAFDSTICKER.jpg alt= /> <br /><br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/CookingSchoolHost1.jpg border=0 alt=Photobucket /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/BeyondburgersST.jpg alt= /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/Elves-appreciationSTICKER.jpg alt= /></p>
 
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