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Cheddar, Sweet Corn, and Spinach Cornbread for Breakfast

  • EspaƱol
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 ā¤ļø it • Recipe • Ingredients • Preparation

Cheddar cornbread for breakfast.

Why I ā¤ļø 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 free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

Learn how to make spinach cornbread with cheese and corn, little muffins that contain all food groups in a delectable portable bite. There are also instructions to turn it into a cornbread breakfast casserole.

Course: Breakfast, Lunch
Inspiration: American
Category: cornbread breakfast recipes, cornbread with corn and cheese, sweet corn cornbread recipe
Author: Clara Gonzalez

Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins

Utensils and tools

  • Muffin tin (or skillet to make cornbread casserole)
  • Large mixing bowl
Spinach cheddar cornbread for breakfast.
Spinach cheddar cornbread for breakfast.

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

Heat the oven to 300 ĀŗF [150 ĀŗC].

Grease the muffin tin or skillet.

Step 2: Combine the ingredients

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: Bake

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.

Serving suggestions

Serve for breakfast with a coffee or hot cocoa, or as a snack.

Cheddar cheese cornbread muffin.
Cheddar cheese cornbread muffin.

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

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    Banana Pancakes Healthy Recipe
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See more: breakfast recipes snack recipes gluten-free

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.

Print

How to Make Spinach Cheddar Breakfast Cornbread Muffins

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

Instructions

Step 1: Heat the oven

  • Heat the oven to 300 ĀŗF [150 ĀŗC].
    Grease the muffin tin or skillet.

Step 2: Combine the ingredients

  • Combine all the ingredients in a mixing bowl (cornmeal, cornstarch, eggs, baking powder, cheddar cheese, sour cream, salt, corn, spinach, sausage, and garlic powder).Ā 
    Mix thoroughly with a spatula.

Step 3: Bake

  • Pour the cornbread mixture into the muffin tins, or skillet.
    Bake for 20 minutes, or until they turn golden brown on top.

Notes

If you prefer, you can substitute kale for spinach.

Nutrition

Calories: 363kcal

By Tia Clara, published Nov 18, 2013 on Tia Clara

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  1. angie lilly

    December 18, 2013 at 2:08 pm

    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!

    Reply
  2. Kirsten

    December 13, 2013 at 11:33 pm

    5 stars
    This recipe was absolutely amazing! It was a big hit with the adults and the kids! Thank you for sharing.

    Reply
  3. Jenny Park

    November 24, 2013 at 11:45 am

    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!

    Reply
  4. Amity

    November 18, 2013 at 9:09 pm

    My pantry staple is diced tomatoes. I use them in so many ways.

    Reply

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Hi, I'm TĆ­a Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

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