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Spinach-Corn Bread Bites

 Spinach-Corn Bread Bites
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
48 ServingsPrep: 25 min. Bake: 15 min./batch


  • 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


  • 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.
  • 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.
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 of 2

Spinach-Corn Bread Bites (continued)

Nutritional Facts: 2 g protein. Diabetic Exchange: 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.