Healthy Cornbread with Spinach and Cheese

So delicious and light!! ..This Spinach and Cheddar Cornbread is great tasting warm or room temperature!! Nice twist on traditional cornbread! This cornbread has a lot of health benefits. It’s made with a whole-grain cornmeal, has less sugar than most cake-like cornbreads, and it has spinach packed into it. So, you’ll get vitamins and minerals, and less energy-crashing effects.

Cornbread with Spinach and Cheese – Recipe

The way of preparation – easy

Prep time

• Prep time – 15 minutes
• Cooking time – 45 minutes

Ingredients: 

• 1 cup water
• 2 cups milk
• 1 1/2 cups cornmeal
• 4 tablespoons butter
• 1 bunch spinach
• 1/4 cup sugar
• 2 eggs, lightly beaten
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 4 oz sharp cheddar, grated

Instructions on how to make cornbread with spinach and cheese

• Heat 1/2 tablespoon of the butter in a skillet over low heat
• Add a 1/4 teaspoon of salt.
• Cook, stirring occasionally until softened, about 6 minutes.
• Stir in the chopped spinach and a pinch of salt and increase heat to medium-high.
• Cook, stirring occasionally until the spinach has released its juices and evaporated, so that the mixture appears fairly dry, about 5 minutes.
• Remove from heat and let cool completely.
• Preheat oven to 400 F.
• Heat the water, milk, and the remaining butter in a saucepan over medium-high until the butter is almost melted.
• Stir in the cornmeal and continue stirring until there are no lumps and mixture is thickened, 1-2 minutes.
• Transfer the mixture to a mixing bowl, and stir in the chopped spinach mixture, sugar, salt, baking powder, and beaten eggs.
• Fold in the grated cheddar.
• Grease a 9 x 9 inches casserole with butter and dust the interior and sides thoroughly with cornmeal.
• Pour the batter into the pan.
• Bake for 35-45 minutes in the well-heated oven, or until top is lightly browned and a toothpick inserted into the center of the dish comes out clean.
• Let cool at least 5 minutes before cutting and serving.