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Cheesy Spinach Cornbread


1 cup cornmeal
1 cup flour
2 Tablespoons sugar
½ teaspoon salt
1 Tablespoon baking powder
1 cup non-fat milk
1 egg
¼ cup canola oil
1 10 oz. package frozen, chopped spinach, thawed and drained
1 cup reduced fat cheddar cheese, shredded


  1. Heat oven to 425° F. Grease an 8” or 9” square baking pan
  2. Measure cornmeal, flour, sugar, salt, and baking powder into a bowl. Stir to combine ingredients.
  3. In another bowl, beat together milk, egg and oil.
  4. Add milk mixture to flour mixture. Add spinach and cheese. Mix until just blended.
  5. Pour batter into prepared pan. Bake for 20 – 25 minutes, until firm to the touch.

Yields about 12 servings

Source: Recipe adapted by CUCE-Cayuga County from

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