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These freezer-friendly Cornbread Spinach Cheese Bites are an easy make-ahead holiday appetizer using frozen spinach, boxed corn muffin mix, eggs, blue cheese dressing, and cheddar cheese.
A Holiday Tradition
These little appetizers are a holiday tradition at our house. I’ve been making them for Thanksgiving and Christmas for as long as I can remember. I usually make two or three batches of these each year before the holidays and keep them in the freezer. They are ready to pull out of the freezer and reheat any time we know we are having guests.
Ingredients
Exact ingredient amounts are listed on the recipe card.
Let’s Make The Spinach Bites
- In a large bowl, mix eggs, butter, and blue cheese dressing.
- Add onion powder, garlic powder, parmesan cheese, and corn muffin mix.
- Fold in the spinach and cheddar cheese and mix well.
- Use a small melon baller or cookie scoop to scoop small balls of the dough.
- Place the balls on a parchment paper-covered or baking sheet-covered cookie sheet.
- Bake them at 350° for 15-20 minutes until they are slightly brown around the edges.
- Cool them on a wire rack.
- Serve them warm or at room temperature.
Easy Make-Ahead Recipe
One of my favorite things about this recipe is that you can make them weeks ahead of time and store them in the freezer.
- Follow the recipe and bake the spinach cheese bites.
- Cool them completely.
- Place them in a ziptop bag and freeze them for up to three months.
- To thaw, remove them from the freezer, and place them in the refrigerator overnight.
- To reheat, bake them for 5-7 minutes at 325° in the oven or toaster oven.
- Or heat them from frozen in the microwave for 30-45 seconds.
Krazy Kitchen Mom Tips
- Use a small melon baller to make the bite-sized spinach balls. Spray it with non-stick cooking spray, scoop out a small amount of the mixture, roll it into a small ball and place them on a cookie sheet. You should get 6 rows of 5 on one cookie sheet which comes out to 30 balls. This recipe makes 60 of the small bites.
- Be sure to use homemade or high-quality blue cheese dressing in this mix. It only uses a 1/2 cup, but don’t worry it won’t go to waste. Use the leftover blue cheese dressing as a dip when you serve them. Here’s the link to my crazy good Blue Cheese Salad Dressing.
- These make a crazy yummy snack.
Easy Step-By-Step Video Recipe
More Holiday Recipes
- Gingersnap Truffles – No-bake, 3 ingredients, it doesn’t get any easier.
- Three Cheese Cranberry Flatbread – Not only is this flatbread delicious, but it’s also beautiful. Your family and friends will be thrilled.
- Cranberry Margarita – A festive margarita made with cranberry juice.
- Buffalo Cauliflower Bites (air fryer recipe)- Keeping it healthy, this recipe will have you coming back for more.
- Mexican Hot Chocolate Cookies – These cookies have just a little spice mixed with the delicious. rich chocolate.
Cornbread Spinach Cheese Bites
Cornbread Spinach Cheese Bites are an easy make-ahead appetizer or treat using frozen spinach, boxed corn muffin mix, and cheese. They also freeze great.
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Servings: 60 small spinach bites
Ingredients
- 1 box frozen chopped spinach – drained and water squeezed out
- 2 eggs
- 3 oz. melted butter
- 1/2 cup blue cheese dressing
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup finely grated parmesan cheese
- 1/2 cup shredded cheddar cheese
- 1 box corn muffin mix
Instructions
- Preheat oven to 350°.
- In a large bowl mix eggs, butter, and blue cheese dressing.
- Add garlic powder, onion powder, parmesan cheese, and corn muffin mix.
- Fold in the spinach and cheddar cheese and mix well.
- Using a small cookie scoop or a spoon, make small balls with the dough.
- Place dough on a parchment covered cookie sheet and bake for 15-20 minutes until the edges turn light brown.
- Cool on a cooling rack.
- Serve with blue cheese dressing.
Notes
MAKE-AHEAD/FREEZER FRIENDLY
- Follow the recipe and bake the spinach cheese bites.
- Cool them completely.
- Place them in a zip-top bag and freeze them for up to three months.
- To thaw, remove them from the freezer, and place them in the refrigerator overnight.
- To reheat, bake them for 5-7 minutes at 325° in the oven or toaster oven.
- Or heat them from frozen in the microwave for 30-45 seconds.
- Use a small melon baller to make the bite-sized spinach balls. Spray it with non-stick cooking spray, scoop out a small amount of the mixture, roll it into a small ball and place them on a cookie sheet. You should get 6 rows of 5 on one cookie sheet which comes out to 30 balls. This recipe makes 60 of the small bites.
- Be sure to use homemade or high-quality blue cheese dressing in this mix. It only uses a 1/2 cup, but don’t worry it won’t go to waste. Use the leftover blue cheese dressing as a dip when you serve them. Here’s the link to my crazy good Blue Cheese Salad Dressing.
- These make a crazy yummy snack.
If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom
I love the idea of an easy recipe for this busy time of year. Looks and sounds absolutely amazing!
They freeze really well which is an extra bonus!
These better be at Christmas Eve brunch!
They will certainly be making an appearance 🙂
How strong will the blue cheese come through. we love every cheese except blue. ok to make with ranch?
Hi Lauren, I don’t think the blue cheese taste is too strong, but I do like blue cheese. I’ve never tried it with ranch but I imagine it would be fine. Let me know if you try it.
I’m going to use some frozen spinach I have bagged already in my freezer. About how much should I use if I don’t have the “box” as you list in your recipe?
I would guess about 3 cups of baby spinach. I recommend cooking it in a teaspoon of olive oil until it cooks down. Be sure it is cooled to room temperature before adding it to the recipe mix.