Spinach Artichoke Cornbread - cooking recipe

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1/4 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded Cheddar cheese
1/2 cup fresh spinach
1/2 (14 ounce) can artichoke hearts, broken up with your fingers
1/3 cup milk
1 egg, lightly beaten

Preparation

Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
Mix Cheddar cheese, spinach, artichoke hearts, milk, and egg together in a separate bowl. Stir into the flour mixture just until moistened. Pour into the prepared muffin tin.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool briefly on a wire rack.