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My review
Spinach Artichoke Cornbread
2
Yeah_it's_Good
"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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Ingredients
35 m servings 131Original recipe yields 12 servings (12 medium or 6 large muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
- 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.
- 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.
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Footnotes
- Cook's Notes:
- If you want crispy muffins, use a cast iron skillet. Preheat it with a little olive oil on the sides and bottom, then pour your batter in, bake, and enjoy!
- Frozen spinach works just fine.
- You can use a boxed cornbread mix (such as JIFFY®) if you are pressed for time. Follow the instructions on the box and add the spinach, artichokes, and Cheddar cheese.
Nutrition Facts
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1/4/2019
I wanted crispy cornbread and did the cast iron skillet method that the recipe submitter noted. There must be a typo in this recipe. 1/3 cup milk wasn't nearly enough liquid. I kept adding until...