spinach corn bread
- Categories
- Breads
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 4 | Eggs, beaten |
| 1 pint | Cottage cheese |
| 10 ounces | Thawed chopped spinach (frz) |
| 1 | Box corn muffin mix |
| ¼ pounds | Margarine, melted |
| 1 | Small onion, chopped |
Mix all ingredients together. Pour into greased 8x8x2-inch pan. Bake at 350 degrees (F) for 30 to 45 minutes or until brown on the outside and set in the middle.
NOTE: If the batter is too thick, add milk to thin it.
From Gail Schreiber, San Diego. Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Oct 07, 98
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