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Spinach Corn Bread

Written by Living the Gourmet, a trusted food and lifestyle site since 2008.

DSCF7054_zps672e4a9f

Ingredients:
10 oz. package frozen chopped spinach
¼ cup butter
1 cup cornmeal
1 cup flour - sifted
1 tablespoon baking power
½ tsp. sugar
½ tsp. salt
1 egg
1 cup sour milk or buttermilk (for sour milk add 1 tsp. vinegar to the milk and let it sit for 5-10 minutes until it curdles a bit)
Preheat Oven 350 degrees:
Place frozen spinach in a pan and defrost on low heat.  When spinach is fully thawed; place in a colander and squeeze the spinach to strain all of the excess water from.
Melt butter.  Turn off heat and let cool while preparing the rest of the ingredients.
Place flour, cornmeal baking powder, sugar, and salt into mixing bowl and combine. 
Add the melted butter, egg, spinach and milk or sour milk and mix.
Butter a baking 9 x 9 baking pan.  Place batter in the pan.
Bake 25 - 30 minutes or until toothpick test in center comes out clean.
This is a nice twist on traditional cornbread.
Enjoy with Love and Blessings,
Catherine
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  1. Juliana says

    I love the idea of adding spinach on the corn bread...especially that I always have lots of spinach (Thanks for Costco).
    Thanks for the recipe Catherine and hope you are having a wonderful week 🙂

    Reply

  2. Reeni Pisano says

    What a unique cornbread recipe Catherine! I love this with spinach in it! xoxo

    Reply

  3. La cucina di Molly says

    Che pane gustoso,con gli spinaci non l'avevo mai provato, mi segno la ricetta! Brava Catherine, prepari sempre ricette deliziose!Ciao

    Reply

  4. drick perry says

    I love this, reminds me of an old one, soul food version made with collard greens and lots of bacon fat!!!
    you know I love any type of cornbread, so this one is on my radar for cooking.... best wishes for a happy week

    Reply

  5. Pam says

    I would never have thought of adding spinach to corn bread - it looks wonderful.

    Reply

  6. Joanne says

    I love the added veggie infusion in this cornbread!

    Reply

  7. Pam says

    I love love corn bread and spinach too. Can't wait to try this. Thanks,Catherine!

    Reply

  8. Chatty Crone says

    Looks good to me - but my kids would not eat that! I just made 36 muffins of cornbread for Andy's school on Friday - they are reacting the Civil War. What is the best way to store them til Friday?

    Reply

  9. Parsley Sage says

    Being from Oklahoma, I'm usually a purist when it comes to my corn bread but this looks FABULOUS! Definitely bookmarking this one 🙂

    Reply

  10. Mike says

    Interesting idea. Down here, the most common thing tossed in cornbread is jalapenos. I think using this recipe, and adding in some jalapenos would be delicious. I might just have to cook up a pot of chili just for an excuse to try the cornbread.

    Reply