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Spinach Artichoke Cornbread

Rated as 3 out of 5 Stars

"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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35 m servings 131
Original recipe yields 12 servings (12 medium or 6 large muffins)


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  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.


  • 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

Per Serving: 131 calories; 2.4 22.8 4.2 21 270 Full nutrition

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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...