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Broccoli Cornbread Recipe

2 years ago

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 broccoli cornbread
At some southern restaurants, you’ll always be given a choice of biscuits or cornbread. It’s a no-brainer for me. I like biscuits, but I love cornbread, so the more varieties I can come up with, the better. My mom’s neighbor Elizabeth Davis shared a pan of this with us. She and I are several years apart in age, but our families were neighbors growing up, and sometimes we would give her a ride to school in the mornings. Elizabeth’s a grown woman now with children of her own, but to me she’ll always be that little eight-year-old girl riding to school with us!
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Servings
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Ingredients
Servings
MetricUS Imperial
Ingredients
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Instructions
  1. Preheat the oven to 350°F.
  2. Put the corn oil in a 9-inch heavy cast-iron skillet that has been well seasoned to prevent sticking (see Note).
  3. In a large bowl, mix the cornbread mix, onion, cheese, broccoli, black pepper, and jalapeño pepper. Stir in the sour cream, buttermilk, and melted butter to make a thick batter.
  4. Heat the oil in the skillet and spoon in the batter, pressing it evenly to the edge. Oil will come up around the edges of the skillet. Spread this oil over the top of the batter to make the bread brown. Bake for 45 minutes. Cool in the pan for 10 minutes, then carefully loosen the edges and bottom with an egg turner. Put the bread on a rack to cool.
Recipe Notes

This bread is very soft and may stick to a skillet that is not well seasoned. If this happens, cut the bread out of the skillet in serving portions.
Four thinly sliced yellow squash may be substituted for the broccoli.

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