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
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
Reviews
I made this cornbread and it is way too crumbly. I believe it needs butter. Not my favorite. Looking for a perfectly moist honey cornbread this is not the one.
I think the spinach overpowered this little muffin. It was tasty, but I wouldn't rush to make it again.
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.
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These were a huge hit at a family get together. Everyone was looking for the recipe