Broccoli Cornbread

Monsieur Doughboy Presents Broccoli Cornbread

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Cornpone, johnnycakes, hoecakes, sweetened or salty; however it is made or called, cornbread is a beloved staple in many homes. The American South has a special love for cornbread and many recipes (brought from the North) call for it to be sweet. My own Granny was from the mountains of Kentucky and could not stand that sugar was added to cornbread. She thought it ruined the flavor and I agree with her.

The history of cornbread goes back thousands of years. Native Americans grew corn and ground it into meal centuries before Europeans came to America and sowed wheat. It was mixed with water and baked in the sun or over an open fire. Later on it was placed on boards and skillets and cooked in the ashes of a fire or on a hearth. Then early American settlers began using their cast iron skillets to bake or fry cornbread and the love affair really began.

Cooks began to add other ingredients for various reasons. Cornbread travels well so it could be sent off with travelers or soldiers. Since food was scarce unless one stopped to kill, clean and cook it, bread became a necessary staple. The more nutrients it contained the better, so foods such as pork cracklings, cheese, vegetables, onions, beans and anything leftover in the kitchen were tossed into the batter.

I grew up on cornbread. We had biscuits for breakfast, big as a cat’s head and dripping with butter. But supper was always served with a big pan of cornbread baked in Granny’s cast iron skillets. She had some that were divided into wedges so all sides of the bread were crispy and brown. We kids fought over those and I have the scars to prove it. Cornbread was always made with fresh sweet milk or our own churned buttermilk and when we had greens (think turnip), we poured the “pot liquor” over the cornbread and it was so good that my mouth waters even now when I think of it.

Nowadays mothers sneak vegetables into food because kids will not eat them, but we loved anything set before us. Of course at our table, you ate what was cooked or went hungry. The choice was clear. No one was going to cook something special just because a kid was picky. Many is the time I was stabbed with a fork (or stabbed someone else), trying to get a chicken breast, and I hate chicken! But when that big pan of cornbread was set on the table, we all fell silent and just breathed in the aroma of good food cooked with love.

One of Granny’s favorite cornbread recipes was made with broccoli and cheese when she had it. Cheese was a luxury but the garden was full of broccoli well into fall until the first hard frost killed it. I make it now for my tiny family just like she made it for her huge family. The buttermilk is store bought and the local mill did not grind the meal, but that smell is the same and it brings Granny back to me for a little while.

Here is her recipe for broccoli cornbread, tweaked just a bit to make it more user friendly for the modern cook. I hope you enjoy it.



Easy, Cheesy and Delicious

This bread is sure to be a hit at any dinner table. it is perfect for soups, beans or any dish where bread is desired. This recipe is quick and easy to make. It has a healthy aspect since it adds a vegetable to the meal. Enjoy!



Healthy Foods and Happy Homes

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Cook Time

Prep time: 10 min
Cook time: 35 min
Ready in: 45 min
Yields: One large rround cake or 12 slices

Ingredients

  • 2 cups cornmeal, (self rising)
  • 1 cup flour, (self rising)
  • 1 cup chopped broccoli, (fresh or frozen)
  • 1 cup milk, buttermilk is best
  • 1 cup cheddar cheese, grated
  • 1/2-1 cup water (as needed), to achieve desired consistency
  • 1 egg
  • 1 tsp Oil or cooking spray, to coat pan

I Use Granny's Cast Iron Wedge Skillet

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Preparing The Cornbread

  1. Preheat oven to 375 degrees. Heat a baking pan, preferably cast iron, over low heat. Coat with nonstick cooking spray or add a teaspoon of oil.
  2. Place the cornmeal, flour, broccoli and cheese in a large bowl. Mix well. Then stir in milk, egg and water (as needed). Stir until ingredients are combined and mixture can be spooned out.
  3. Place cornmeal mixture into baking pan. Bake at 375 degrees for 35-45 minutes. As each oven varies, check after 20 minutes and each 5 minutes thereafter. The bread is done when an inserted toothpick comes out clean. Crust should be golden brown.
Source

Optional Ingredients

  • Chopped onion
  • Red, Yellow or green peppers
  • Other cheeses
  • Ground Habeneros or other peppers
  • Whole kernel corn
  • Lots of butter!
  • To give a buttermilk taste, add 1 teaspoon of vinegar to sweet milk
  • Add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of cornmeal or flour in a bread recipe when using plain flour or cornmeal.

Nutrition Facts
Serving size: 1 slice
Calories 129
Calories from Fat27
% Daily Value *
Fat 3 g5%
Saturated fat 3 g15%
Unsaturated fat 0 g
Carbohydrates 5 g2%
Sugar 1 g
Fiber 4 g16%
Protein 2 g4%
Cholesterol 3 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Remember!

Nutrition Facts are approximate. I took the recipe measurements and divided them by the number of cornbread slices. Optional ingredients will significantly change these numbers and the cook must use his/her own recipe to determine actual nutrition.


Yummy In My Tummy!

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This recipe costs about $2 to make so it is an economical addition to the family meal plan.

Broccoli Cornbread Rocks!

4.9 stars from 11 ratings of Broccoli Cornbread

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Comments 77 comments

Just Ask Susan profile image

Just Ask Susan 4 years ago from Ontario, Canada

I love cornbread! Thanks for the recipe which I'll be trying soon.


Becky Katz profile image

Becky Katz 4 years ago from Hereford, AZ

Beautiful hub. If I don't buy self-rising, how much baking soda or powder do I use?


RTalloni profile image

RTalloni 4 years ago from the short journey

This recipe looks wonderful! Thanks for a bit of history on cornbread and your family's relationship with it. Imagine what your granny would say about modern cornbread mixes!


TToombs08 profile image

TToombs08 4 years ago from Somewhere between Heaven and Hell without a road map.

Oh man, this looks SOOOOO yummy! I'm with you, I don't like sweet cornbread, it just doesn't taste right, especially when you pour a big laddle of black eyed peas with bacon and onion over it. :) Thank you for sharing this wonderful recipe, I WILL be trying this very soon! Voted up and yummy!


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Becky, use about 1 and 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of cornmeal or flour in a bread recipe when using plain flour or cornmeal. I will Edit the recipe to include this information. I am so glad you liked the Hub. Thank you so much.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Just Ask Susan, this really is great bread. I get hungry just thinking about it. Let me know how you like it. So far everyone has loved it. We share recipes like women in the old days. That is always lovely. Thanks for the visit.


Alastar Packer profile image

Alastar Packer 4 years ago from North Carolina

You got scars fighting over cornbread Hyph. Bet you gave better than you got. Heard of a lot of ways to eat it but never heard of pot liquor being poured over them. Prettiest lookin' cornbread pic ever seen there Hyph.


suzettenaples profile image

suzettenaples 4 years ago from Taos, NM

Hyphen, my mouth is watering. This is a fantastic hub! These sound and look so delicious. I love the background info about "Granny" and all of you in Kentucky that you give. Just Brillant! This recipe is user friendly and I can't wait to try it out. The photos are great also. Well done!


mollymeadows profile image

mollymeadows 4 years ago from The Shire

Hyph, I pour pot liquor over our cornbread too, but my Granny used to put a little fatback in the greens. Yumm, ymm...this takes me back. See what you've done -- now I'm hungry lol! Up and useful, Hyph, I'll have to try it.


Happyboomernurse profile image

Happyboomernurse 4 years ago from South Carolina

Too bad I didn't see this earlier today when I decided to bake some cornbread. I actually thought of adding some broccoli to it but wasn't sure how much to add or what other modifications to make to the recipe. This will come in handy next time I bake it.

I do have one of those circular pans with the wedges and love it for the reasons you stated.

Voted up across the board.


Mhatter99 profile image

Mhatter99 4 years ago from San Francisco

there is a heaven em em


always exploring profile image

always exploring 4 years ago from Southern Illinois

Oh, I want to make this. I love cornbread. I've been making the Mexican style, ( Prepackaged ) Thank you Hyphen. This looks soo good..


adawnmorrison profile image

adawnmorrison 4 years ago from The Midwest

I grew up in the North and always thought I hated cornbread because it was TOO SWEET. I can't wait to try this recipe. I don't have to sneak veggies into my family's food, but we love adding them to everything, anyway. Too bad I didn't plant any broccoli this year!


oceansider 4 years ago

This sounds so delicious...I too am a cornbread fan and I would love to try this recipe...thanks so much for sharing your granny's recipe with us!

Take care,

Helen


moonlake profile image

moonlake 4 years ago from America

Looks very good. Love corn bread and broccoli so the two together sounds perfect.


Frank Atanacio profile image

Frank Atanacio 4 years ago from Shelton

Hyphen.. Im gonna try it.. but first the well rounded award winning hub like this deserves many accolades.. You give us a history and I think that's important.. it's not just bang bang make it up.. you put effort and care then share it with us Bless you girl.. :) FRank


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

RTalloni, my granny would be shocked to learn just how many processed foods we use today. She made everything from scratch including her own butter and buttermilk. I hope to publish more of her precious recipes which she knew by heart. Thank you so much for your kind comments.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

TToombs08! Now i am wanting blackeyed peas. i have a bag and will cook them up with a fresh pan of this cornbread. Yum. Sweet cornbread just isn't right. To me anything sweet is a dessert bread and does not taste right with food. Enjoy Granny's non-sweet cornbread. Thanks so much!


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Alastar Packer, I would still tackle someone over a great piece of cornbread. Pot "likker" is really yummy, rich leftover juice from turnips or other greens. Redeye gravy is really good over bread also. Thanks for your visit. Try this cornbread.


kashmir56 profile image

kashmir56 4 years ago from Massachusetts

Hi Hyphenbird,WOW this is such a great recipe,i do love broccoli and cornbread and can only imagine how they taste together.

Vote up and more !!!


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

suzettenaples, thanks so much. The family connection really makes me enjoy this recipe even more. I do appreciate the feedback on it being user friendly. This is the first time I have used the new Recipe layout. It went well though. The nutritional information was the most time consuming to figure but easy. I hope you enjoy the bread when you make it.


Suzie ONeill profile image

Suzie ONeill 4 years ago from Lost in La La Land

I'm going to have to try this recipe the next time I make corn bread! Thanks for sharing!

I also enjoyed your trip down memory lane. I grew up in a family where we ate what was served or went hungry. My mother was fond of saying "this isn't a restaurant." We also had a large garden. We were pretty poor so the garden really helped to keep us all fed!


lambservant profile image

lambservant 4 years ago from Pacific Northwest

I am going to make this for our Wed night Bible Study potluck. I used to have the exact same doughboy.


mckbirdbks profile image

mckbirdbks 4 years ago from Emerald Wells, Just off the crossroads,Texas

Hello Hyphen. Seeing the title I wasn't so sure. I am glad on two points. One this is not just a recipe hub; your introduction saw to that. And this sounds very good based on the presentation. I am also glad to find out the fork fights were not exclusive to our clan.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

mollymeadows, my Granny did too. She used fatback or thick sliced bacon. I am vegetarian now but remember it fondly. lol

Please do try this bread. It is delicious with everything or just by itself. Thanks for the visit.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Happyboomernurse, don't you love that skillet with the dividers? Everyone gets crust and that is a good thing. I am so glad this recipe gave you what you needed to make broccoli cornbread. As you continue to make it, you will find you adapt it to your own family's tastes. Thanks so very much. Hyph


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Mhatter99, this does taste out of this world. lol Thank you!


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

always exploring, I have a great Mexican cornbread recipe. I will try to post it for you. It is much better than packaged. I hope you enjoy this broccoli cornbread. It is so yummy! Thanks for dropping by.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

adawnmorrison, I know! That sweet stuff is deceptive. Real cornbread is not sweet at all. Sometimes we would pour honey or molasses over it for a treat but that was like a dessert. We love our veggies too and this broccoli addition makes the bread so moist and delicious. I hope you like it too and thank you for your great comments.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Hello oceansider. Granny would be pleased to know her recipe is being shared across the world. Enjoy!


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

moonlak, they are a great combination. Just yummy. I hope you enjoy it when you make this. Thank you.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Thank you very much Frank. I like a personal touch in everything I do. Cooking is all about nurturing and people so it is a way to care for others. Like you!


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

kashmir56, you are in for a treat with this one! That is a promise.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Suzie ONeill, I am forever shocked at how picky people are these days. I suppose it is because we have so much excess and so much to choose from. I saw my sister in law go to three different restaurants for her grandchildren. It was hard to keep my mouth shut. Your family sounds like mine, lots of good food from the garden and not a lot of selection. Thanks so much. It was nice to see to see you today.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

lambservant, that is a great idea. They will love it. Isn't the Doughboy adorable? He belonged to my daughter and makes me remember her and smile. This recipe will become a family favorite for you I think. It is so savory. Thank you for trying it at your potluck.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

mckbirdbks, those fork fights were famous. Now we remember them fondly don't we? I hope you try the broccoli cornbread. It is great with soups and really most everything. Thanks for stopping by today.


Becky Katz profile image

Becky Katz 4 years ago from Hereford, AZ

My grandmother caught us fork fighting and made us quit eating until we learned better manners and passed the serving dishes around. With people like her, you had better be on your good behavior. Fork fights not allowed. LOL


teaches12345 profile image

teaches12345 4 years ago

This looks sooo good! I love all the ingredients in this recipe and it would look so pretty as a side dish to chili. Thanks for sharing.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Hi Becky. That takes all the fun out of eating. laugh We were very informal at meals most of the time. As long as we behaved when guests were at the table, we could be wild the rest of the time.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Hello teaches1235. This is great with chili and with soup also. I am glad you like the recipe. Sharing it is my pleasure. Thank you very much. Hyph


Movie Master profile image

Movie Master 4 years ago from United Kingdom

Hi Hyphenbird, cornbread is completely new to me - I love brocolli, so am looking forward to trying something different!

thank you and voted up


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Hello Movie Master. I cannot imagine growing up without cornbread. It is still a staple on our table. Please try this. I think you will become a cornbread lover for sure! Thanks for stopping by.


Turtlewoman profile image

Turtlewoman 4 years ago from California

Ohh cornbread...delicious. I've never heard of it referred to as hoebread. How funny! Great story...my momma was the same....either you eat your vegetables or starve. Good thing I wasn't a picky eater when I was younger!


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Hi Turtlewoman. I love your name. Our Momma's were smart. People have too many options and coddling now. I don't understand it. This bread is incredibly rich, moist and delicious. You will love it. Thanks for stopping by today.


tammyswallow profile image

tammyswallow 4 years ago from North Carolina

I LOVE cornbread.. a little too much. I have had it with corn in it, but I haven't tried the brocolli version. This looks wonderful and I will definatley give it a try. Wonderful photos!


HawaiiHeart profile image

HawaiiHeart 4 years ago from Hawaii

Wow - so easy and what a great way to incorporate veggies!


Victoria Lynn profile image

Victoria Lynn 4 years ago from Arkansas, USA

Yummy! I love cornbread and broccoli! Will be using this recipe. Many votes! I'd love to have one of those cast iron wedge skillets. I've never seen one!


Kristine Manley profile image

Kristine Manley 4 years ago from Atlanta, GA

Oh Yes! I will be making this quite often. Great recipe!


cardelean profile image

cardelean 4 years ago from Michigan

This sounds like a delicious recipe. I'm sure that my kdis would love it since they are big fans of broccoli. Thanks for sharing your wonderful recipe.


Sharyn's Slant profile image

Sharyn's Slant 4 years ago from Northeast Ohio USA

Hi Brenda ~ this is great! I want a wedge pan like yours! Just yesterday, my sister made homemade cornbread and I believe she will really like this recipe, so I will share it on FB for her to see. I really loved learning about the history . . .

Sharyn


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Hi tammyswallow. I love cornbread with corn in it too. But this broccoli recipe kicks it up to gourmet status. Let me know how you like it. What's not to love, right? Thanks for stopping by.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

HawaiiHeart, this is a very easy dish. You are going to love it. BTW, love your user name!


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Victoria Lynn, I love that skillet and use it often. Cornbread turns out beautiful in cast iron and stays moist while the crust is crunchy. Now I am making myself hungry! Thank you very much for your visit.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Kristine Manley, thank you very much. It is quick, easy and delicious. Your family will love it and that is a promise.


Becky Katz profile image

Becky Katz 4 years ago from Hereford, AZ

Hyphen, they can search cast-iron wedge pan and get many hits. They even sell them on Amazon. Lodge is a good brand.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

cardelean, we love broccoli also and find it a delectable addition to bread. I hope your family likes this as much as we do. Thank you so much for visiting.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Hi Sharyn's Slant. Becky says they are sold on Amazon. I don't know if they come seasoned or not. Mine is so well used that food slides right out. Thank you for sharing this on FB.


unknown spy profile image

unknown spy 4 years ago from Neverland - where children never grow up.

it really looks tempting and yummy!!.

10 stars! :-)


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Thanks for the info Becky.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Unknown Spy, give in to temptation. With cornbread it is a good thing. Thanks for checking out my Hub.


Simone Smith profile image

Simone Smith 4 years ago from San Francisco

My word, this looks delicious!!! I love cornbread and I ADORE broccoli, so this is a match made in heaven.


Becky Katz profile image

Becky Katz 4 years ago from Hereford, AZ

Hyphen, they come seasoned and not. They can find out how to season on my hub about cast iron. Haha


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Hello Simone. This recipe is a win-win situation for sure. It really is yummy. I hope you make it and enjoy. Thanks for the visit.


mary615 profile image

mary615 4 years ago from Florida

We southerers love our cornbread, you know! I love to make black eyed peas and pour the "pot liquer" over the cornbread. I'm definitely going to try this recipe! I'll give it some stars and share it too. Goodnight.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Thank you Mary for the votes, share and support. I love black eyed peas also and pinto beans with cornbread. Yum.


Cyndi10 profile image

Cyndi10 4 years ago from Georgia

Hello Hyphenbird, Looks like a great recipe to try, especially with "winter meals," like stew or chili. I love broccoli and this would be one more way to add it to my meals. I'm not sure I would add the peppers, but you had some other interesting options listed. Thanks for publishing it.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Hello Cyndi10. I was surprised o discover this is great cold. You are right though. It really is scrumptious with soups, beans, etc. Thank you for the visit and I appreciate you taking time to leave me a comment.


TamCor profile image

TamCor 4 years ago from Ohio

This sounds wonderful, and I can't wait to try it! I don't have a cast iron pan like that one, so I think I'll have to make do with the muffin tin I have, that makes the extra large size, lol. I have a regular iron skillet, but I like the individual portions idea. :)

Your story was wonderful, too--it brought back memories of my own grandma and her delicious cooking...

Thanks and voted up and awesome! :)


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Hello TamCor. Thanks for stopping by. You will love this. If you get the muffin tin really hot before pouring in the batter you can still get a crispy crust. These even freeze well. I am so happy this made you think of your grandma. Those were great times, weren't they? I miss my Granny very much.


jaxiedk profile image

jaxiedk 4 years ago from Friendswood, TX

I love the idea and will try it. I really like the story you give about your family in the hubs I have read of your so far. I also like your pics with the little doughboy! I will try this in a cast iron skillet but now I will be on the hunt for one divided i wedges. Thanks.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Hi jaxiedk. That little fat boy has become very popular here on HubPages. He actually sneaked his way into becoming chef and me his assistant! My family and my childhood were so wonderful and I long to share them with my readers. It makes me happy that you find my tales positive. I have a book coming out soon about them. Yes, a wedge pan is awesome. Every side of the bread is crispy and crunchy. Makes me hungry just to think about! Thanks for visiting the recipe.


frogyfish profile image

frogyfish 4 years ago from Central United States of America

Boy! This sounds so yummy. I am going to bookmark your recipe.


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

Hi frogyfish. It really is great. I have been craving it but have gone from vegetarian to vegan. I may have to "fall off the wagon" though. Thanks so much.


sgbrown profile image

sgbrown 4 years ago from Southern Oklahoma

This sounds sooooo good! I made cornbread night before last, I wish I had found this sooner. Sounds like it will be on the menu for next week! I love cornbread! My mom used to fix sweet cornbread pancakes for breakfast. I haven't had those in years. I may have to have some of those too. Voting up, useful and sharing on my Around the World with Recipes Blog. Thanks for sharing! :)


Hyphenbird profile image

Hyphenbird 4 years ago from America-Broken But Still Beautiful Author

sgbrown, you must make this next time. It is so delicious and satisfying. I remember Mama making cornbread pancakes and pouring syrup over them for breakfast. Yum. I am going to visit your blog right now. Thanks for the visit and for mentioning the blog.


ishwaryaa22 profile image

ishwaryaa22 3 years ago from Chennai, India

A delicious recipe! I have eaten cornbread before at some restaurant and it was really tasty. Your detailed hub packed with readily available ingredients, clear instructions and drool-worthy photos made me want to try this soon. Way to go!

Thanks for SHARING. Useful, Awesome & Interesting. Voted up, pinned & shared


Hyphenbird profile image

Hyphenbird 3 years ago from America-Broken But Still Beautiful Author

Hello ishwaryaa22. I love, love, love me some great cornbread. Broccoli cornbread is so yummy. I hope you get to make and enjoy it. Thanks for the visit and great comments.

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