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SPINACH SPOONBREAD

Makes 6 Servings

Ingredients
• 1 package frozen onions in cream sauce
• 1 (10-ounce) package frozen chopped spinach
• 1 (8-ounce) package corn muffin mix
• 1 cup Cabot Sour Cream
• 1/2 cup grated Cabot Cheddar (about 2 ounces)
• 2 large eggs, lightly beaten
• 1/4 teaspoon salt
 

Directions
1. Preheat oven to 350ºF. Butter 1 1/2-quart baking dish or coat with nonstick cooking spray and set aside.

2. Prepare onions according to package directions. Cook spinach according to package directions and drain well.

3. In large bowl, combine onions and spinach with remaining ingredients, mixing thoroughly. Transfer mixture to prepared dish.

4. Bake for 30 to 35 minutes.

Nutrition Analysis
Calories 419 , Total Fat 23g , Saturated Fat 12g , Sodium 794mg , Carbohydrates 33g , Dietary Fiber 3g , Protein 13g , Calcium 248mg 

Recipe courtesy of Cabot Creamery Cooperative
www.cabotcheese.com