When it comes to getting my child (and husband) to eat their greens, it can be a bit of a challenge. My husband will eat them, but prefers not to mostly do to how they look visually. For Joey, he loves them in pureed forms, but the texture of cooked greens seems to bother him. Luckily, however, they both love cornbread. So what better way to bump up their spinach intake than by rolling the superfood into a cornbread recipe.
I have found a large amount of vegetable-cornbread recipes ideas, some healthier than others. Using a mix of both, I decided to try this recipe and see how it came out.
- 1 cup frozen spinach, thawed, drained, and shredded
- 1 – 8 oz box of cornbread mix
- 4 large eggs
- 1 large sweet onion, diced
- 1 cup cottage cheese
- 2 Tbs melted butter
Preheat oven to 375 F. In a large bowl, mix together all ingredients but the spinach. Place one half of mixture into a lightly greased (I used on-stick cooking spray) 9×9 inch pan. Sprinkle the spinach evenly over top. Then pour the remaining one half of the mixture on top.
Bake for 40 minutes or until set (it’s done with a knife comes out clean).
Serve warm and enjoy.