Spinach Cornbread

  • One 10-ounce package frozen chopped spinach, thawed
  • One 6-ounce package Mexican cornbread mix
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine, melted
  • 3/4 cup cottage cheese
  • 1 cup onion, chopped
  • 4 large eggs lightly

Preheat oven to 400F. Drain spinach well, pressing between layers of paper towels. Place in a mixing bowl, add cornbread mix and remaining ingredients, stirring until blended. Pour into a lightly greased 8 inch square pan. Bake 30 minutes or until lightly browned. Serve Immediately.

Serves 9

Special authorization has been granted to Al Simon's Cajun Microwaves to post these recipes from the CD, "MEPoL's Cajun Country Recipe Collection." Copyright (c)2007 by MEPoL, The Manufacturing Extetension Partnership of Louisiana, All Rights Reserved.