Down in the south cornbread is a basic staple on just about every table. Whether it is breakfast, lunch or dinner it is among the various dishes being served. It just wouldn’t be a true country meal without a side of cornbread. Some like it plain, some like it with a smear of butter and others love to soak up gravy with it. No matter how you love eating it having a new recipe for cornbread on hand is always a welcome treat. Adding some vegetables to the mix will made this side dish more nutritious and broccoli does have a lot of nutrients to add to any meal since it is one of the highest rated super-foods around. Try this quick and easy recipe next time you’re in the mood for baking some cornbread.
Ingredients:
- 1 box of Jiffy cornbread mix
- 1 (10 ounce) box of frozen chopped broccoli
- 4 large eggs
- ½ cup of butter
- 1 ½ cups of grated cheddar cheese
- ¼ cup of chopped onion
- 2 tablespoons of cornmeal
- Olive or vegetable oil spray
Directions:
- Preheat oven to 400’.
- Lightly coat a large cast iron skillet with oil.
- Then sprinkle the cornmeal in the bottom of the pan.
- Heat the pan in the oven for 5 minutes.
- In a large mixing bowl combine the baking mix, eggs, butter, onions and cheese together.
- Blend until well mixed.
- Stir in the broccoli until all is coated.
- Place pan back into the oven and bake for 45 minutes or until the top is golden brown.
- Remove pan and let sit for 5 minutes before cutting into wedges or squares prior to serving.
- Enjoy!
Suggestions:
- If you don’t have a cast iron skillet a square baking pan will do just fine.
- Try some chopped spinach or zucchini another time to add a little different flavor and vegetable to the table.
Jackson residents can shop at any of these local grocery stores Reeves Grocery, Stringers Grocery, J & M Grocery, Pick’n Save or Wal-mart for all the ingredients needed for this recipe.
© 2013 Beverly Mucha / All Rights Reserved
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