Thursday, July 12, 2012

Mama's Spinach Cornbread

Everything I know about cooking comes from my Mama. And sitting at her southern table, cornbread was always a staple in our home. Sometimes cornbread in a big pan or in the shape of a muffin, maybe with a little butter and honey. And if you've had good cornbread, you know very well what good cornbread is, and most certainly appreciate it (in addition to perhaps being  a bit snobby about it.) Unfortunately, there's a lot of bad out there, so you have to tread carefully in these northern lands.

So whether you're unsure of how to make it the right way or if you'd just like to make the most tasty cornbread of your life that even includes a vegetable, look no further.

This is hands down the BEST cornbread on the planet. It's the single most asked for recipe from my Mama's table and believe me, there are a ton of those, but this one has got to be number one (right, Mom?) Kids who don't eat spinach, eat this. Adults who don't eat spinach, eat this. Guaranteed.

Can you just trust me on this one and try it? Part of me almost doesn't one to share it. I'd kind of like to keep it to myself forever. But I'll be nice... because it's that good. And that easy.

Spinach Cornbread
serves 12... or 1

1 box Jiffy (what else?)
3/4 stick of butter, melted
1 c of sour cream or cottage cheese
1 medium onion, chopped fine (green onions are good, too)
1 box of frozen spinach, thawed and juices squeezed out
1/2 tsp of salt
4 eggs, beaten

- Preheat oven to 400 and butter a pie plate or a small square dish. Mix all ingredients until well incorporated and bake for 25-30 minutes or until lightly browned on top, depends on your pan. You want it to be done but not too dry!!