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

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.