Cornbread with Cheese and Spinach
Corn Bread with Cheese and Spinach is perfect recipe idea for all beginners. It was one of the first recipes I tried when I didn’t even know how to cook. You can’t go wrong with it! So simple to make, delicious, and what I like the most is that you can experiment with ingredients. It’s the best if you make it with cheese and spinach, but it’s delicious if you exclude any of those two ingredients as well.
This recipe is traditional Balkan Recipe (Europe), perfect for everyone who eats on a budget, all ingredients are very cheap to get.
Cornbread loses it’s fluffy texture if it stays more then 48 h, so it’s always better to eat it that day, or within 2 days. Please note that this recipe contains gluten and dairy. It’s good for vegetarians.
Prep time: 15 min Cook time: 40 min Total: 55 min Servings: 6
INGREDIENTS
- 2 cups all-purpose flour
- 2 1/4 cup corn flour
- 10.1 oz (400 g) unsalted cottage cheese
- 1/2 cup olive oil
- 3 cups fresh spinach or other greens
- 3 eggs
- 1 1/2 (360ml) cup yogurt
- 1 teaspoon baking powder
- 2/3 teaspoon Himalayan salt
INSTRUCTIONS
- Preheat the oven to 360°F (180°C). Prepare 8 x 12 inch pan and set aside. If you decide to use a different size of the pan the cornbread will be higher or lower.
- Chop the spinach with a knife until you get small spinach pieces. Set aside.
- In a medium-size bowl add eggs and whisk well. Add yogurt, salt, baking powder, and mix. Then add all-purpose flour and corn flour, and mix until smooth. The mixture will be very thick. Finally, add olive oil and whisk well until you get a nice creamy texture.
- Add spinach and cottage cheese. Stir everything gently using a spatula.
- Transfer the mixture to the pan, and bake for about 40 minutes.
- When done, cut bread into square pieces. Serve and enjoy your Cornbread with Cheese and Spinach!
I love eating this delicious bread with ajvar. It’s perfectly satisfying and it keeps me full for at least 4 hours.
