Spinach Artichoke Cornbread

Spinach Artichoke Cornbread | Sunshine Recipes

What is one dish that is always present at holiday dinners, yet gets ignored? Cornbread. I feel people stay away from that dish because it’s a tough recipe to make, and doesn’t always turn out so great. But, what if you add cheese? And spinach? And artichoke hearts? That’s exactly what I did, and let me tell you, THIS is a dish that won’t get ignored!


Ingredients
artichoke mix
1/4 cup butter
3 tsp minced garlic
1 14oz can marinated artichoke hearts, drained and chopped
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 cup grated parmesan cheese
1/2 cup sour cream 
spinach/cornbread mix
2 packages Jiffy cornbread mix
2 eggs
2 sticks butter, softened to room temp.
1 can undrained chopped spinach
1 can creamed corn
1 1/2 cups sour cream

Directions
1. Preheat your oven to 350 degrees and start making the artichoke mix by melting the butter in a skillet. In a bowl, add the artichoke hearts, cheeses, and sour cream. Set aside.

2. When the butter is melted, add the garlic to the skillet and cook until fragrant, about 30 seconds. Pour the bowl of art. hearts, cheeses, and sour cream into the skillet and mix until combined. Spread the artichoke mixture onto the bottom of a 13x9in pan.

3. In a large bowl, thoroughly combine all of the ingredients listed under “spinach/cornbread mix”. Pour this mixture on top of the artichoke heart mixture. Bake for 50 minutes to 1 hour, or until golden brown on top.

Cheesy Spinach Artichoke Cornbread | Sunshine Recipes

 

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