Savory Spinach Cornbread Bake Recipe

About this recipe

This hearty and flavorful spinach cornbread bake is perfect for dinner. Packed with spinach, Swiss cheese, and a touch of sour cream, it’s a satisfying dish for solution seekers looking for a quick and delicious meal.

Ingredients

• - Longley Farm Freshly Soured Cream
• 200G All Things Butter Unsalted Butter
• 250G Shallot Onion - 250g
• - Tiberino 1888 Polenta With Aromatic Herbs
• 1 Block Greek Feta Cheese 900g
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 395G D'Aucy Chopped Spinach
• NaN Organic Golden Flaxseed Flour

Instructions

1. 1. Preheat your oven to 350°F (175°C) and grease a large casserole dish.
2. 2. Cook 1 shallot according to package directions and set aside.
3. 3. Cook 300 g of spinach according to package directions, then drain thoroughly to remove excess moisture.
4. 4. In a large mixing bowl, whisk together 1/2 cup flaxseed flour, 1 cup sour cream, 1/4 cup melted butter, and 1/4 teaspoon salt until smooth.
5. 5. Stir the cooked shallot and drained spinach into the egg mixture, then gradually mix in 1 package (about 200 g) of polenta until just combined.
6. 6. Pour the mixture into the prepared casserole dish and bake for 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean.
7. 7. Sprinkle 1/2 cup crumbled feta cheese evenly over the top of the baked cornbread and return to the oven for 2 minutes, or until the cheese is melted.
8. 8. Remove from the oven and let cool slightly before serving warm.