Athenian Cornbread Friday, April 16, 2010
Inspired by an entrant into the National Cornbread Cook-off some years ago
1 10 oz pkg frozen chopped spinach, thawed and squeezed dry
3 green onions, sliced
¼ cup parsley, chopped
4 oz cream cheese
½ cup shredded Parmesan cheese
8 oz feta cheese, crumbled
2 tsp dry oregano
pepper to taste
dash of nutmeg
Blend all ingredients and set mixture aside.
2 Martha White Cornbread Mixes (your favorite)
1 cup milk
¼ cup cooking oil
Beat eggs slightly and add all remaining cornbread ingredients. Mix well. Spread half of the cornbread mixture in a hot, greased Lodge 10 inch iron skillet. Top with spinach-feta filling. Drop spoonfuls of remaining cornbread mixture over the filling. Bake at 450 deg for about 20 minutes or until brown. Serve hot.