1 egg, beaten 1 8.5 ounce package corn muffin mix ⅔ cup finely shredded Romano or Parmesan cheese, 2 tablespoon milk Dash freshly ground black pepper Dash coarse sea salt (optional)
Test Kitchen Tip:
This recipe can be made in double batches in a 6-quart Dutch oven or kettle.
Reheating and Serving:
Thaw frozen Corn Bread Croutons and soup for 48 hours in refrigerator, if necessary. Transfer thawed or refrigerated soup to a 4-quart Dutch oven. Bring soup just to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Stir in spinach.
