Broccoli Lover's Cornbread Recipe
Living in the south, there are many different variations of cornbread recipes. In the south we have certain "sayings" that have been passed down from generation to generation. This particular recipe that is listed below is appropriate for one of those sayings. "It's so good, it will make you want to slap somebody." Cornbread is my favorite.
If you love to make or eat cornbread and are looking for a twist on a country favorite, this is the recipe for you. If you are just want to make a little something that is not commonly cooked to change things up at home then, this is a good one to try.
This recipe combines the flavors of broccoli, cheese and onion in the cornbread. Of course, if you do not like onions, you can just leave those out. Who could ask for more? With this being cornbread, if you do decide to take it to a family or church function, it travels easily and in most cases, you don't have to worry about bringing the leftovers home because, there won't be any cornbread left. It is kind of funny to see what a fuss everyone always makes about homemade cornbread but, truly it is simply to make.
In addition to just making a cornbread in the iron skillet, you could make it into cornbread muffins.
I hope you try this recipe and enjoy it and as always, I welcome your comments. Happy cooking!!
Onions make for a tasty cornbread
Cornbread: It's what's for dinner
There was a commercial on for years...Beef, it's what's for dinner. Well with recipe I believe that you will now be saying that cornbread is what's for dinner.
Growing up we usually had some type of bread with our meals. Depending on what my mom fixed whether biscuits, garlic bread or cornbread, you can bet there was some kind of bread at almost every meal. Cornbread is very inexpensive and it feeds several people so, it was a staple in our household.
When I came across this recipe, I will have to be honest, I wasn't sure if I would like it at first. Especially when you read into the recipe and it tells you that the cornbread will be lumpy. Well, we all know your cornbread is not supposed to be lumpy. Don't let that fool you. This recipe is one that I have put in my book of favorites.
This broccoli cornbread recipe calls for cream cheese but, I would think that you could substitute it for velveeta cheese if you would like. I don't think that I would recommend cheddar cheese in this one because it tends to be greasy when cooked. I hope this will become one of your favorites as well.
Cornbread: The Cornerstone of a Country Dinner
Baking the cornbread
- Prep time: 20 min
- Cook time: 20 min
- Ready in: 40 min
- Yields: 6-8 smaller pieces or 4-6 if cut larger
Broccoli Cornbread Recipe
I would recommend for this cornbread to stay in the oven at least ten minutes before checking it. With cornbread, you may just have to check it ever so often to see about the progress. After letting it cook for the initial ten minutes, I would check it every ten minutes. Ovens are different so there's really no way to tell an exact cooking time. You can use the trick that is done for cake batter though by sticking a toothpick in it. If the toothpick comes out clean, then the cornbread is done. Then, it is just a matter of how crusty you like the outside.
What you will need
- 4 eggs, beaten
- 2 cups self-rising cornmeal
- 1/2 cup self-rising flour
- 1 1/2 sticks butter, melted
- (1) 8 oz cream cheese, softened or velveeta cheese if preferred
- 1 large vidalia onion, chopped, very fine
- 1 box broccoli, thawed or fresh broccoli can be used
- milk, if more liquid is needed
- salt, to taste
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- Preheat the oven to 425 degrees. A little trick my mom always did with her cast iron skillet for cornbread is to put the iron skillet in the oven and have it to heat up with the oven. When she had mixed her cornbread up she would remove the skillet from the oven and add a little bacon grease in the bottom of the skillet. This helps to season your skillet each time and also makes a more flavorful cornbread.
- To get started crack open the four eggs into a large bowl and slightly beat them. In a microwave safe bowl, cut up the butter and place it in the microwave to melt. At the same time, you can soften the cream cheese. Make sure that you don't get the butter and cream cheese too hot, just softened enough to mix with the flour and cornmeal and you don't want it hot enough that it will cook the eggs when mixed together. Then add the butter and softened cream cheese to the egg mixture. Add the cornmeal, flour, onion and broccoli.
- Mix all the ingredients well. Please note the mixture will be lumpy! Bake in an iron skillet until inserted toothpick comes out clean.
Do You Like The Taste?
Do you like Broccoli?
Hints and Tips
If you are using fresh broccoli, I would suggest that you steam the broccoli first and let it cool to make sure that it is soft before add it to the cornbread.
If you are using frozen broccoli, I would thaw the broccoli, then steam it, cool and then add to the mixture.
You may want to sauté the onions to ensure that they are soft for the recipe (I personally do not like raw onions but, love the cooked ones). If you like the taste of onion you could certainly just throw them in.
When I made this recipe I found that it was somewhat dry so, I added a little bit of milk to the mixture to make it more like the consistency of cornbread that I was used to.
It definitely needs salt. The recipe doesn't call for any so, I would put some salt just to taste.
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Broccoli + Cornbread= Delicious
© 2013 Buster Johnson