Name: Spinach Artichoke Cornbread
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: All-purpose flour - 1 cup; Cornmeal - 1 cup; White sugar - ¼ cup; Baking powder - ½ teaspoon; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Shredded Cheddar cheese - ½ cup; Fresh spinach - ½ cup; Artichoke hearts, broken up with your fingers - ½ (14 ounce) can; Milk - ⅓ cup; Egg, lightly beaten - 1

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spinach Artichoke Cornbread

1. All-purpose flour - 1 cup

2. Cornmeal - 1 cup

3. White sugar - ¼ cup

4. Baking powder - ½ teaspoon

5. Baking soda - ½ teaspoon

6. Salt - ½ teaspoon

7. Shredded Cheddar cheese - ½ cup

8. Fresh spinach - ½ cup

9. Artichoke hearts, broken up with your fingers - ½ (14 ounce) can

10. Milk - ⅓ cup

11. Egg, lightly beaten - 1

How to cook deliciously - Spinach Artichoke Cornbread

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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.