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.

Yield: 6 Servings

Spinach and Feta Cornbread Muffins 

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Easy and tasty Savory Spinach and Feta Cornbread Muffins

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 3 minutes

Total Time 33 minutes

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, 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I do not think that there is anything better in this world than freshly baked bread, especially my Easy Homemade French Bread.

Well, my dutch oven for beginners and no-knead bread recipes are amazing, as well.

Anyhow, after many trials and fails, I finally got a winning recipe. I take pride in my bread recipes, so I tested this bread many times. This recipe is more of a “store-bought” copy-cat recipe rather than a true French artisan crunchy baguette.

Tap Here for more bread recipes

With that being said, it is still very delicious bread that I know you will love.

Anyhow, you guys seem to love my easy bread recipes and that makes me so happy. Trust me, you do not have to be a rocket scientist to bake a loaf of bread.

Yes, we all have to measure it in the beginning, but later you will just know what is what.

I must say, without bragging that I probably could make bread with my eyes closed. Well, that’s because I have been baking bread for a very long time.

Not that I am old as a bible, but I was 12 going toward 13 years old when I made my first bread.

I am almost 40 years old, so you see it has been a while since I made my first bread with the messy kitchen and flour all over the floor.

It was a rather unforgettable experience, and as you would typically expect to see on the I Love Lucy show.

With that being said, I have grown a bit and you can say got some experience making bread.

You can make this bread dough with a stand mixer using hook attachment however, you may use a bowl and a wooden spoon as well as your trusty hands to knead it.

I must admit my kids and husband are just like me. We love bread so much, but ever since we went low carb I avoid making it.

The only reason I would bake bread these days is to bring to my neighbors or friends.

However, sometimes I just dearly crave it. I use it my treat. It is nostalgia so I make a couple that we usually finish eating in one day. I know! We have a problem.

If you like this recipe then you might also like these:

No-knead Homemade Bread

No-Knead Homemade Whole Wheat Bread

Dutch Oven Bread for Beginners

Irish Soda Bread

Low Carb Keto Friendly Bread

If you make my amazingly Easy Homemade French Bread, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycoooking.

Thank you so much in advance. I cannot wait to see your creations.

Just to add, as some found it quite unusual that I add oil to my dough. I like the dough much better with a drizzle of oil, however, traditional long baguette or French Bread does not contain any oil or fat whatsoever.

My mother-in-law only uses 4 ingredients to make bread; yeast, flour, salt, and water. Your bread will come out just as good.

Baking Pan: Stainless Steel French Baguette Bread Pan, Non-Toxic Perforated Loaf Pans for Baking 15″x10″

Yield: Makes 2 to 3 Loaves

Easy Homemade French Bread

Print

Easy Homemade French Bread

Prep Time 5 minutes

Cook Time 40 minutes

Rise Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 2 cups warm water (110° to 115°), 500ml (more if needed)
• 1 teaspoon sugar
• 2 tablespoons oil, for greasing if you're using reg. baking pan
• 3 teaspoons salt, approx. 15g
• 6 cups all-purpose flour + for dusting

Egg wash is optional

• 1 egg white
• 1 teaspoon cold water
• You may also dust it with extra flour

Instructions

1. Measure, then combine flour and salt. Stir.
2. Add yeast and sugar with a splash of warm water to your stand mixer bowl. Mix it to combine then let the yeast activate. I do this even if I am using instant yeast and before adding the flour mixture.
3. Add flour to the stand mixer bowl, little by little, using a stand mixer with a hook attachment. Then add oil which optional. Traditional Frech Bread does not contain any oil or fat.
4. Add more warm water as needed. Add the water slowly, 1/2-1 cup at the time until you reach the thickness; NOTE: It all depends on what type of flour you have, how old it is, the air & humidity, etc. So if I say 2 cups of warm water, it might be less, so please add water slowly until you reach soft and sticky texture, but not looking like pancake batter.
5. Keep increasing speed on the stand mixer. Mix until the dough starts pulling away from the sides of the bowl. Drizzle a bit of oil, cover and allow it to rise. You may transfer it to a different bowl.
6. Let it rest and rise for an hour to up to 2 hours in total. I advise you to keep your down in microwave or (turned off) oven. This will help the dough to rise better.
7. You can make two or three loaves, depends on the size. If you make 2 then cut the dough in half. Dust your working surface with flour, then using a rolling pin stretch dough in a thinner rectangular shape. You do not need to press it too hard.
8. As you can see on my pictures, roll the dough, then shape it. You may tuck ends if you wish.
9. If you do not have a French Loaf baking pan, then grease your baking pan and put the dough in or line up a pan with parchment pepper or use a silicone mat.
10. Allow dough to proof in the baking pan for the next 20 to 25 minutes. Be patient because this is an important step. You may brush proofed loaves with egg white + water, egg wash or just dust with more flour like I did. It is great either way. You may even add some herbs and seeds if you like.
11. Slash the dough with a blade or a very sharp knife to allow it to expand during baking. The purpose is primarily to control the direction in which the bread will expand during “oven spring.”
12. Meantime, Preheat oven to 400F (200C). If your oven is steam oven add water into a little dish that comes with the oven. I will link the below in the notes, an article that I found informative regarding steam while baking bread. Great info so please check it out before baking.
13. Bake for about 30-35 minutes, or until the crust turns golden brown. Sometimes I like it more deep brown and crunchy and sometimes I like the light golden color of my bread. This depends on your preference.
14. Allow it to COOL DOWN at least for at least 20 minutes before slicing the bread. This is really important as well. I love hot bread but if you open it too soon while still piping hot the bread could possibly become dense and sticky. Just wait! I like to place my bread on the cookie rack then covering with a cotton kitchen towel.

Notes

You may check out how I make bread without a stand mixer. HERE

Check out this ARTICLE about steam and bread

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest