Spinach, Bacon and Cheddar Cornbread Recipe
Spinach, Bacon and Cheddar Cornbread is perfect to serve alongside chili or voodoo shrimp and is great to serve for brunch.
Smoked Salmon Black Bean Chili
Spinach, Bacon and Cheddar Cornbread
Ingredients
- cup flour
- 1 cup cornmeal
- 1 cup milk
- 3 tsp baking powder
- 2 tbsp sugar
- 1/4 cup melted butter
- 1 egg
- 1/2 cup bacon - cooked and extra crispy
- 1/4 cup spinach - cooked and well drained
- 1/2 cup Sharp White Cheddar Cheese - shredded
Instructions
- Mix together the dry ingredients and separately mix the wet ingredients together.
- Make a well in the dry ingredients and quickly mix the wet ingredients with the dry.
- Preheat oven to 400 degrees F. If using a cast iron pan place in oven to preheat the pan.
- Lightly grease a cast iron skillet or 9-in cake pan
- If using a cast iron skillet heat skillet in the oven before adding the batter. If using a cake pan add batter and place in oven.
- Bake 20 to 25 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Serve warm.
- Save leftovers in the refrigerator for up to 3 days in a tightly covered container. Reheat before serving.
Notes
Customize Your Cornbread - try these add-insÂ
 *** Replace Spinach, bacon, and cheese with any of the following ingredients.  Sundried Tomato and Sausage – Mix in 1/4 cup sundried tomatoes (packed in oil), finely chopped, 1/4 cup cooked and crumbled sausage, and 1/4 cup grated Asiago. Cook an additional 5 minutes  New Mexican Green Chile + Cheddar Cheese – Add 1/2 of a 4 ounce can of chopped green chiles and 1/2 cup sharp cheddar cheese.  Jalapeno & Cojito Cheese – Add 1/4 cup minced and drained canned jalapeno peppers 1 cup of Cojito Cheese.  Spinach, bacon & cheddar – Add 1/2 cup cooked, and drained spinach + 1 cup chopped, crispy bacon + 1/2 cup Sharp White Cheddar Cheese.  Asiago Cheese & Garlic – Add 1 cup of Asiago cheese + 2 cloves, finely minced garlic.  Rosemary Corn Bread – 1/4 cup fresh, chopped rosemary.  Cranberry + Pumpkin seeds – Mix 1/4 cup chopped dried cranberries into batter + top batter with 1/2 cup of salted and shelled pumpkin seeds.     ÂNutrition
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