I love cornbread, especially when it’s made into Spinach and Feta Cornbread Muffins. Almost everyone I know enjoys cornbread, except for my youngest.

I am not sure why he dislikes it but i never pushed for him to eat food if he doesn’t like eating. Maybe because I don’t like many cooked veggies and some seafood so in a way I understand when texture and taste don’t sit well with us.

Anyway, the rest of my family devour these muffins until there are none left. Truly, making this bread is simple and it’s very satisfying so I try to make it often during colder weather.

I personally like to add spinach and feta, but you can use different cheeses if you prefer. To be honest, the combination of spinach and feta is just perfect for me so I don’t try to change it.

I don’t mean to brag, but I genuinely think these are fantastic as is. Do you not agree with me? haha

Well, friends, I hope you give this recipe a try during the fall and winter months. These stunning savory gold and green muffins would shine on your table, especially for a Thanksgiving feast

Hey, if you decide to make these Spinach and Feta Cornbread Muffins, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

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Yield: 6 Servings

Spinach and Feta Cornbread Muffins 

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 3 minutes

Total Time: 33 minutes

Easy and tasty Savory Spinach and Feta Cornbread Muffins

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Ingredients

• 3 large eggs, mixed
• 3 ounces of feta cheese, 85 g
• 3 ounces spinach, 85 g, defrosted
• 1 cup whole buttermilk
• 1/2 cup water, or cold milk
• 1 cup of all purpose flour, 130 g
• 2 teaspoons of pink salt
• 1 1/4 cup yellow cornmeal; no sodium added, no Jiffy or similar. Look at labels!
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons olive oil + 2 more for greasing
• 3 tablespoon unsalted butter

Instructions

1. Preheat over to 400 degrees Fahrenheit (200C)
2. In the large bowl mix eggs and combine with buttermilk and water.
   In another bowl combine AP flour, yellow cornmeal, salt, sugar, baking soda, and baking powder.
3. Combine dry mixture with wet and mix well, but no need to over-mix.
   Then crumble feta cheese, and add defrosted (water squeezed out).
4. In a muffin tin add a drizzle of oil, then a 1/2 slice of unsalted butter, then add the muffin tin to a preheated oven so the butter can melt, 2 to 3 minutes.
5. Add 3/4 of the muffin cup so the muffins have enough space to grow.
   Bake for 20 to 22 minutes. My muffin tin was larger or deeper so I made 6 jumbo muffins, and it took me 22 minutes. Baking time also depends on your muffin tins and oven. I would keep an eye on them after 18 minutes.
6. Remove them from the oven and let them cool down for 5 minutes. I used a small bamboo skewer to poke around so I don't scratch my muffin tin.
7. After you loosen sides, I used a spoon to carefully scoop them out. This is just in case they get stuck, and you haven't used muffin liners, which I rarely use.

Notes

You can make 6 jumbo muffins or about 10 to 12 regular sizes.

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