Spinach Artichoke Cornbread recipe

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Ingredients

1 cup all-purpose flour
1 cup cornmeal
¼ cup white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shredded Cheddar cheese
½ cup fresh spinach
½ (14 ounce) can artichoke hearts, broken up with your fingers
⅓ cup milk
1 egg, lightly beaten

Nutrition Info

130.5 calories
carbohydrate: 22.8 g
cholesterol: 21 mg
fat: 2.4 g
fiber: 1.1 g
protein: 4.2 g
saturatedFat: 1.2 g
servingSize: -
sodium: 270.2 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.

  2. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.

  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.

  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.

Recipe Yield

12 medium or 6 large muffins

Recipe Note

This tasty treat is great for a snack by itself or with a simple meal. Serve warm with a little butter and oh my goodness!

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