SPINACH CHEDDAR BREAKFAST CORNBREAD MUFFINS

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.

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 Learn more

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.

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SPINACH CHEDDAR BREAKFAST CORNBREAD MUFFINS

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.

Ingredients:

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.

Steps 1-2:

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

Step 3:

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