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 caloriescarbohydrate: 22.8 gcholesterol: 21 mgfat: 2.4 gfiber: 1.1 gprotein: 4.2 gsaturatedFat: 1.2 gservingSize: -sodium: 270.2 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Spinach Artichoke Cornbread
Directions
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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.