Spinach Artichoke Cornbread

Spinach Artichoke Cornbread

Take cornbread up a notch with this spinach artichoke version that's great for a snack on its own or served alongside a simple meal.

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
131 Calories

Recipe Instructions

Step 1
Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
Step 2
Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
Step 3
Mix Cheddar cheese, spinach, artichoke hearts, milk, and egg together in a separate bowl. Stir into the flour mixture just until moistened. Pour into the prepared muffin tin.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool briefly on a wire rack.
Spinach Artichoke Cornbread

Ingredients

  • 1 cup all-purpose flour
  • 1 egg, lightly beaten
  • 1 cup cornmeal
  • 0.5 teaspoon baking soda
  • 0.5 cup shredded Cheddar cheese
  • 0.5 teaspoon salt
  • 0.5 teaspoon baking powder
  • 0.25 cup white sugar
  • 0.33333334326744 cup milk
  • 0.5 cup fresh spinach
  • 0.5 (14 ounce) can artichoke hearts, broken up with your fingers

Categories

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