Tennessee Corn Fritters


  • 3 cups baking mix
  • 1 can condensed Cheddar cheese soup
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1 tablespoon caraway seeds
  • 1 bunch fresh spinach
  • teaspoon finely snipped parsley


  1. Wash spinach leaves thoroughly. Cook with the water that clings to leaves over medium high heat for about 5 minutes. Drain, cool, chop finely and set aside. Preheat oven to 350 degrees. Grease loaf pan and set aside. Mix all ingredients except spinach in a medium bowl until well blended. Beat 1 minute. Stir in spinach until mixed thoroughly. Pour into pan and back 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 20 minutes, then remove from pan.

Yield: 1 loaf or 18 slices