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Spinach and Cornbread Recipe

Ingredients

2 eggs

1 cup heavy cream

1 cup chopped onion

1/2 teaspoon salt

1 teaspoon dried thyme, divided

1 cup chopped green bell pepper

1 cup big corn, packed

1 (8 ounce) container sour cream

1 (8 ounce) package cream cheese, softened

1 (4 ounce) package cream cheese, sliced

1 1/2 cups shredded Cheddar cheese

2 tablespoons onion powder

1 tablespoon dried parsley

1/2 teaspoon salt

Directions

Melt eggs in large saucepan. Stir in cream cheese. Bring mixture to a simmer. Reduce heat, cover and simmer for 2 minutes, stirring constantly. Stir in chopped onion, thyme and green pepper. Cook, stirring constantly, until veggies are tender.

Stir in 1 cup corn, sour cream and mushroom flavored creams. Bring mixture to a simmer. Reduce heat, bring to a medium cream heat and stir in cream cheese. Cover and simmer for 5 minutes.

Reduce heat, and stir in butter and cream cheese. Reduce heat to low and stir in parsley, salt and salt. Serve hot.

Comments

Jay by Lynn Radclaffa writes:

⭐ ⭐ ⭐ ⭐

We had to go to a gathering of three. Two of my sisters and I went to this restaurant with her. The outer crust was so crisp and flawless. The inside of the crust was still wet but that probably has something to do with the fact that I fried the sweet potato in at high heat. 1 2 3 4 5