Spinach Cheddar Cornbread Bites

What you need

• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• ¼ cup melted butter
• 1 cup finely chopped fresh spinach
• ½ cup shredded sharp cheddar cheese
• Cooking spray

The easy way

1. Preheat the oven to 400°F (200°C) and lightly coat a 16-cup mini muffin tin with cooking spray.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, whisk the buttermilk, eggs, and melted butter. Pour this mixture into the dry ingredients and stir until just combined.
4. Fold in the chopped spinach and shredded cheddar cheese evenly throughout the batter.
5. Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
6. Bake for 12-15 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes. Store leftovers in an airtight container in the refrigerator for up to three days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.