Cornbread with Cheddar, Sweet Corn, & Spinach

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.

– 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


Heat the oven to 300 ºF [150 ºC]. Grease the muffin tin or skillet.

Step 1:

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 2:

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

Step 3:

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


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