Portions: 6 portions Calories: 363kcal |
Breakfast just got a whole lot easier with this wonderful spinach cornbread for breakfast with sweet corn and cheddar that combines all the food groups in a portable form. These breakfast bites are just wonderful, so filling, so portable, so nutritious, and so tasty that I am sure you'll love them.
Why I ❤️ it • Recipe • Ingredients • Preparation
Cheddar cornbread for breakfast.
Why I ❤️ it
This savory and slightly sweet corn cornbread recipe combines cheddar, spinach, and sweet corn in a nutrition-rich dish made in 3 steps.
This great breakfast cornbread contains dairy, vegetables, protein, and carbohydrates in a gluten-free portable meal that is also perfect for school snacks, to take to work, or even as a side dish. I also give you many other ways to adapt it to your taste and make different versions.
Cheddar cornbread for breakfast recipe
This awesome free recipe contains Amazon affiliate links, I receive a small commission from any purchase you make at no extra cost to you. Thanks!
Utensils and tools
- Muffin tin (or skillet to make cornbread casserole)
- Large mixing bowl
Ingredients
- 2 tablespoons of butter to grease the muffin tin
- 1½ cup of cornmeal
- 1 tablespoon of cornstarch
- 2 eggs (medium)
- ¾ teaspoon baking powder
- 1 cup of coarsely grated cheddar cheese or minced
- ½ cup of whole milk (or sour cream)
- ½ teaspoon of salt
- ½ cup sweet corn
- ½ cup of chopped raw spinach
- 2 minced chicken sausage or ham
- 1 teaspoon of onion powder (optional, you can use garlic powder if you wish, or none)
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1
Heat the oven to 300 ºF [150 ºC].
Grease the muffin tin or skillet.
Step 2
Combine all the ingredients in a mixing bowl (cornmeal, cornstarch, eggs, baking powder, cheddar cheese, sour cream, salt, corn, spinach, sausage, and garlic powder).
Mix thoroughly with a spatula.
Step 3
Pour the cornbread mixture into the muffin tins, or skillet.
Bake for 20 minutes, or until they turn golden brown on top.
Variations
If you prefer, you can substitute kale for spinach.
Instead of sausage or ham, you can use bacon bits. Make them by cutting the bacon into small pieces and frying them until they are browned and crispy.
You can add extra vegetables (like diced green pepper, or green chiles to it for a new flavor profile. I especially love red bell peppers to make them more colorful.
Top tips
I used a mini bundt silicone mold to make these cute ones, so if you have one, you can do that too.
If you have leftover cornbread, you can refrigerate them in an airtight container and reheat them in the microwave.
You can also cut them into cubes or make cornbread crumbles and toast them to make cornbread croutons that will go great with black beans or chili.
Nutritional information
Serving: 1 muffing - Calories: 363kcal - Carbohydrates: 42g - Protein: 21g - Fat: 13g - Saturated Fat: 4g - Cholesterol: 119mg - Sodium: 759mg - Potassium: 336mg - Fiber: 4g - Sugar: 4g - Vitamin A: 765IU - Vitamin C: 2.7mg - Calcium: 171mg - Iron: 2.7mg
FAQs
Is cornbread considered a carb?
Yes, corn is a carb-rich grain. Each of these cornbread muffins contains 42 grams of carbs.
Can cornbread be eaten for breakfast?
Absolutely, this cornbread is perfect for breakfast, and it's great for breakfast on the go, just add a cup of coffee or your hot beverage of choice.
Which cornmeal for cornbread?
For this cornbread, you can buy whatever corn muffin mix you can find. As a last resort, you can make it with polenta, though the texture will be coarser.
Is cornbread gluten-free?
Yes, corn is gluten-free, but you may need to check the label to make sure that cross-contamination is not a problem.
Print card
This is just a printer-friendly summary, some useful details are found in the recipe above.
How to Make Spinach Cheddar Breakfast Cornbread Muffins
Ingredients
- 2 tablespoons butter to grease the muffin tin
- 1½ cup cornmeal
- 1 tablespoon cornstarch
- 2 eggs medium
- ¾ teaspoon baking powder
- 1 cup diced cheddar cheese
- ½ cup whole milk or sour cream
- ½ teaspoon salt
- ½ cup sweet corn
- ½ cup chopped raw spinach
- 2 minced chicken sausage or ham
- 1 teaspoon onion powder optional, you can use garlic powder if you wish or none
Instructions
- Heat the oven to 300 ºF [150 ºC].Grease the muffin tin or skillet.
- Combine all the ingredients in a mixing bowl (cornmeal, cornstarch, eggs, baking powder, cheddar cheese, sour cream, salt, corn, spinach, sausage, and garlic powder). Mix thoroughly with a spatula.
- Pour the cornbread mixture into the muffin tins, or skillet.Bake for 20 minutes, or until they turn golden brown on top.
Notes
Originally published on Nov 18, 2013
angie lilly
Right now, my freezer has corn and tomatoes in it and my pantry has lingonberries and black olives. I need to go to the store! LOL But these are some of my favs!
Kirsten
This recipe was absolutely amazing! It was a big hit with the adults and the kids! Thank you for sharing.
Jenny Park
I like to store pumpkin, peaches, pears, green beans and really everything I can in my food storage. And who doesn't laugh wickedly with friends while doing yoga...haha...there are some funny positions you end up in. And your reward for getting thru it should always be yummy food like this.....so good job!
Amity
My pantry staple is diced tomatoes. I use them in so many ways.