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.
NotesKids love this cornbread. Best served with chili.
1 cup cornmeal
1 cup flour
2 Tablespoons sugar
1/2 teaspoon salt
1 Tablespoon baking powder
1 cup non-fat milk
1/4 cup canola oil
1 10 oz. package frozen, chopped spinach, thawed and drained
1 cup reduced fat cheddar cheese, shredded
Materials8" or 9" square baking pan, two mixing bowls, dry measuring cups, liquid measuring cup, measuring spoons, mixing spoons
More About Spinach
How to Select
Look for perky, green leaves. Avoid leaves that are wilted, brown or yellow.
How to Store
Keep spinach in the original bag or plastic container or in a plastic bag. Store as cold as possible without freezing. Spinach can be stored for 3-5 days. Wash the spinach just before use, not before storing.
How to Prepare
Add spinach to soups. casseroles, chilis, spaghetti sauce, stir frys, salads, sandwhiches, pizzas or smoothies; the possibilities are almost endless!
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