Southern Broccoli Cornbread |
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Prep Time: 7 Minutes Cook Time: 23 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My fiance and I eat at this little country restaurant that serves corn muffins with broccoli in them and they are to die for, especially for a broccoli lover like me. They also aren't open to sharing recipes... so this is my best approximation on how they make it (with onions and cheese added). I tried this on my fiance and his brother and it got good reviews... so I am satisfied. Ingredients:
1 (8 1/2 ounce) package jiffy corn muffin mix |
1 egg |
1/3 cup milk |
1/4 cup diced onion |
1 cup frozen chopped broccoli floret |
1/2 cup shredded cheddar cheese (reduced fat works too) |
Directions:
1. Thaw and drain broccoli
2. Preheat oven to 400 degrees.
3. Combine first three ingredients, mix thoroughly.
4. Stir in onion and broccoli
5. Sprinkle in cheese and continue mixing, batter will be lumpy.
6. Pour mix into muffin tin or square baking pan (I use an 8x8).
7. Bake at 400 degrees until golden brown and solid in the middle.
8. NOTE: Bake time may not be exact, my old oven is a little off .
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