Spinach Carrot Cornbread

corbread-3

I love this super simple gluten free staple for any lazy week nights. It is wonderful as a healthy breakfast, snack, or dinner with some salads on the side.
Those who have kids can also put in any veggies to camouflage their disliked vegetables. I.e. Broccoli, carrot, mushroom, spinach, capsicum and the list goes on 🙂

What you need:
1 packet (250g) Frozen Spinach (thawed, squeezed the liquid out)
1 Carrot (grated)
1 Onion (finely chopped)
4 eggs
1.5 Cups Milk (or any non-dairy milk such as soy, rice, chickpea, coconut)
1/4 Melted Butter
Sea Salt
Black Pepper
1 tsp Chilli Powder (Optional)
1/2 Cup Cheddar Cheese (Optional)
1 Tub Cottage Cheese (Optional)

Option 1 (gluten free):
1.25 Cup Gluten Free All-purpose Flour
1 Cup Maize Meal (or Polenta)
1tsp Baking Powder
OR
Option 2 (standard):
1.25 Cup Self-rising Flour
1 Cup Maize Meal (or Polenta)
1tsp Baking Powder

How:
1. Preheat oven 190C; grease a baking tray
2. Mix everything then pour into the baking tray, baked for 35 ~45 min (or until the centre is cooked through)
3. Done 🙂
The cornbread can be kept in the refrigerator for up to 1 week in aluminium foil

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