·         1 ½ packages frozen, chopped spinach, thawed and drained

·         1 small onion, minced

·         3 eggs, lightly beaten

·         ¾ cup grated Parmesan cheese

·         ¾ cup shredded cheddar cheese

·         ¾ cup gluten-free mayonnaise

·         6 Tbs. butter or margarine, melted

·         ¼ tsp. garlic powder

·         1 package Gluten Free Pantry Yankee Cornbread Mix

 

1) Cook the spinach and onion together in a saucepan or microwave in a glass bowl for 5 minutes.

2) Drain extra liquid. Set aside to cool.

3) In a large bowl, combine the eggs, both cheeses, mayonnaise, butter, and garlic powder.

4) Fold in the cornbread mix and stir until completely moistened.

Fold in the spinach mixture and chill 1-2 hours.

5) Shape into 1-inch balls. Refrigerate or freeze for later use, or bake at 350° for 10-12 minutes; bake12-15 minutes if frozen. Serve hot.

 

Makes 60-75 puffs.

 

Tip: Freeze uncooked spinach balls and pop in the oven for quick snack anytime.