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 

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, 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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Who does not like an easy, flavorful and comforting meal, especially something like this Bacon and Kale Soup?

I make this bacon and kale soup pretty often. Sometimes I add bacon and sausage, and sometimes just sausage.

However, this soup is really amazing even when you make it vegetarian just by omitting meat, of course, and adding vegetable stock.

My family loves it at least a couple of times a month and it is enjoyed all year round.

Bacon goes so well with kale. I love adding it to my cabbage soup as well as green bean stew.

Well, you guys must know that I just love bacon any way you serve it, but it gives an extra flavor to soup like this one with rather tasteless kale.

Click here for more tasty soup and stew recipe ideas.

I trully hope you make this soup and enjoy as much as we do. Thanks so much for all your support.

You may check my Amazon Store. As some of you know that I am an Amazon affiliate. I add my favorite items as well as products that I see on Amazon sale all the time. So do follow me there if you are part of Amazon Family. Thank you!

Without further ado please check my recipe. You can print it too. If you make it do not hesitate to let me know. Of course, you may share your creations with me on Instagram. I will reshare your masterpieces with my audience.

Yield: 6 SERVINGS

Bacon and Kale Soup

Prep Time: 10 minutes

Total Time: 10 minutes

Easy and delicious kale soup full of flavor.

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Ingredients

• 1 tablespoon extra virgin olive oil
• 6 slices of Smoked Bacon, sliced into smaller pieces
• 1/4 Onion, diced
• 3 cloves garlic, crushed and minced
• 2 medium Carrots, diced
• 1 Celery Rib, diced
• 4 cups of Organic Chicken Broth
• 2 cups Water
• 4 handfuls Fresh Kale, ribs removed and roughly chopped
• 1 pound Potatoes, peeled and cubed
• 1 teaspoon Ginger, minced
• 1 teaspoon Salt, or to taste
• 1 teaspoon Ground Black Pepper, or to taste
• 1 tablespoon parsley, roughly chopped for garnish

Instructions

1. In a large pot over medium-low heat, heat oil then add bacon pieces; saute for a minute or two then add in onion and garlic, keep stirring.
2. Add carrots and celery. Saute for five minutes, until onion is almost see through.
3. Add kale, then bring to a boil over high heat. Turn heat down to low and let simmer for 15 minutes.
4. Pour in chicken broth and water, then season with salt, pepper, ginger.
5. Cook for additional 10 to 15 minutes. Taste and adjust seasoning as desired.
6. Serve hot!

Notes

At step number 2. you may add smoked sausages. Slice into equal bite-size pieces and add to the pot. Stir well to coat and saute again for a minute.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 171Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 15mgSodium 1105mgCarbohydrates 22gFiber 3gSugar 3gProtein 7g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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