Broccoli Cornbread
You'll love this Southern twist on everyday cornbread and broccoli!
Ingredients
- Butter for the baking dish
- 4 large eggs
- ½ tsp fine salt
- ⅔ cup milk
- 1 (8-oz) box Jiffy corn muffin mix
- 2 cups shredded sharp cheddar cheese
- ½ cup finely chopped onion (optional)
- 12 ounces cooked chopped broccoli, well-drained and cooled
- 4 ounces melted butter
Recommended Equipment
- 2-quart baking dish
Instructions
- Heat the oven to 375°F (190°C) and grease a 2-quart baking dish.Butter for the baking dish
- In a medium bowl, whisk the eggs with the salt and milk until blended. Add the cornbread mix, cheese, onion (if using), and broccoli; stir to blend. Add the melted butter and stir to blend.4 large eggs | 1/2 tsp fine salt | 2/3 cup milk | 1 (8-oz) box Jiffy corn muffin mix | 2 cups shredded sharp cheddar cheese | 1/2 cup finely chopped onion (optional) | 12 ounces cooked chopped broccoli | 4 ounces melted butter
- Turn the batter into the prepared baking dish and bake for 35 to 45 minutes or until the top is browned. Cut into squares and serve.
Tip: Squeeze or press as much moisture as possible from the cooked broccoli before adding it to the batter.
Nutrition
Calories: 403kcalCarbohydrates: 31gProtein: 13gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 137mgSodium: 737mgPotassium: 252mgFiber: 1gSugar: 9gVitamin A: 1030IUVitamin C: 46mgCalcium: 241mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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