Spinach-Corn Bread Bites Recipe
Spinach-Corn Bread Bites Recipe photo by Taste of Home

Spinach-Corn Bread Bites Recipe

Publisher Photo
These savory, tasty appetizers have been very popular when I have served them. The recipe makes a bunch but there are always none left!—Laura Mahaffey, Annapolis, Maryland
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min./batch
MAKES: 48 servings

Ingredients

  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/2 cup grated Parmesan cheese
  • 1/8 teaspoon garlic powder
  • 2 eggs
  • 1/2 cup blue cheese salad dressing
  • 1/4 cup butter, melted
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup finely chopped onion

Nutritional Facts

1 muffin equals 54 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 103 mg sodium, 4 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1 fat.

Directions

  1. In a large bowl, combine the muffin mix, Parmesan cheese and garlic powder. In another bowl, whisk the eggs, salad dressing and butter; stir into dry ingredients just until moistened. Fold in the spinach, cheddar cheese and onion.
  2. Fill greased miniature muffin cups two-thirds full. Bake at 350° for 12-14 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 4 dozen.
Originally published as Spinach-Corn Bread Bites in Country Woman Christmas Annual 2008, p32

Nutritional Facts

1 muffin equals 54 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 103 mg sodium, 4 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Spinach-Corn Bread Bites

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 22, 2014

"I think the spinach overpowered this little muffin. It was tasty, but I wouldn't rush to make it again."

MY REVIEW
Reviewed May. 2, 2013

"I've made this several times now and it's been a huge hit each time. I always double the recipe (except the spinach) and sometimes I just put it in a 9 x 13 pan instead of muffin cups."

MY REVIEW
Reviewed Nov. 14, 2010

"These were a huge hit at a family get together. Everyone was looking for the recipe"

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