Spinach Spoon Bread Recipe

Name: Spinach Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon coarse salt, plus more to taste; 12 lb fresh spinach leaves, washed and drained; 1 cup cornmeal; 3 cups buttermilk; 3 large eggs, separated; 1 ½ teaspoons baking soda; ¼ teaspoon fresh ground white pepper, plus more to taste; 3 tablespoons unsalted butter, melted; ⅛ teaspoon nutmeg; 1 head garlic, roasted (instructions follow); vegetable oil cooking spray

Servings: persons

1 teaspoon coarse salt, plus more to taste
12 lb fresh spinach leaves, washed and drained
1 cup cornmeal
3 cups buttermilk
3 large eggs, separated
1 ½ teaspoons baking soda
¼ teaspoon fresh ground white pepper, plus more to taste
3 tablespoons unsalted butter, melted
⅛ teaspoon nutmeg
1 head garlic, roasted (instructions follow)
vegetable oil cooking spray

1
Preheat oven to 350F.
2
Bring a small pot of water to a boil, and add 1/2 teaspoon salt and the spinach.
3
When spinach wilts, drain in a colander and run cold water over spinach until it is completely cool.
4
Whisk together cornmeal, buttermilk, egg yolks, the remaining 1/2 teaspoon salt, baking soda, white pepper, butter, nutmeg, and roasted garlic.
5
In a clean, dry bowl, using an electric hand mixer, beat egg whites until stiff peaks form.
6
Fold egg whites into cornmeal mixture.
7
Add spinach and stir.
8
Spray a 2-quart baking dish with vegetable spray and add spoon bread batter.
9
Bake spoon bread 30 minutes, or until lightly browned on top and a toothpick inserted in the center comes out clean.
10
ROASTED GARLIC: Preheat oven to 300F; cut the top off the head of garlic, and place both pieces on foil; mix 1 teaspoon water and 1/2 teaspoon olive oil, and drizzle over garlic; sprinkle with coarse salt and freshly ground black pepper; close foil and roast 1 hour, or until garlic cloves ooze from their papery skins; squeeze out the roasted garlic and use as needed.

2066

kcal

Calories

155

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon coarse salt, plus more to taste, 12 lb fresh spinach leaves, washed and drained, 1 cup cornmeal, 3 cups buttermilk, and more.

Yes, Spinach Spoon Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spinach Spoon Bread

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