Title

Click here to edit subtitle

Broccoli Cheddar Cornbread Wedges

Recipe and photography by Bev Davis.

                                                                                                            _________________________________

Tap image to enlarge.

Posted January 19, 2017

Editor's Note:  This page edited for clarity on January 23, 2017.


Savory deliciousness.  Bursting with flavor from broccoli, cheese, onions, and shredded chicken.  The broccoli and chicken must be cooked before adding to batter.  I baked/shredded one chicken breast.  Added 1/4 cup to batter (ate the leftovers).  Boiled the broccoli until tender/slightly crispy.

This recipe is the result of a successful kitchen experiment 2 years ago.  Wedges baked in my favorite cast iron pan provided by

Lodge Manufacturing.  Within two hours after posting a photo on Facebook today, it reached over 6,000 people. Thrilled!  The link is www.Facebook.com/CornbreadMillionaire.  Serve wedges hot.   Slather with salted or unsalted butter.  Or, lightly sprinkle with salt. 

Makes 16 wedges or one 9" skillet of cornbread. 

INGREDIENTS

1 cup self-rising yellow cornmeal mix

1/4 cup self-rising white cornmeal mix

1/4 cup self-rising flour

2 tablespoons sugar (optional)

2 large eggs, beaten

1 cup buttermilk

2-1/2 tablespoons chicken stock

1/2 cup shredded cheddar cheese

1/2 cup white onions, chopped

1/4 cup white chicken breast, baked, chopped

1/4 cup broccoli florets, fresh OR frozen, cooked, chopped

1/4 cup vegetable oil

butter, unsalted or salted (optional)


INSTRUCTIONS

Preheat oven to 400 degrees.  Gather together ingredients.  In large mixing bowl, combine cornmeal mixes, flour, and sugar (if using).  In a separate bowl, combine eggs, buttermilk, and chicken stock.  Pour into dry mixture.  Stir until moistened.   Add cheddar cheese, chopped onions, shredded baked chicken, and chopped cooked broccoli.  Stir until combined.


Wedge Pan (Makes 16 Wedges)

Drizzle each wedge with vegetable oil.  Preheat over medium heat until oil sizzles. Add about 2 tablespoons of batter to each wedge (should be full).  Reduce oven to 375.  Bake 20 to 25 minutes OR until knife inserted in center comes out clean.   Wear an oven mitt and use a potholder to safely and carefully remove HOT baking dish from oven.  Serve hot.


9" Cast Iron Skillet

Add vegetable oil to skillet.  Preheat over medium heat until oil sizzles.  Add batter.  Bake 20 to 25 minutes OR until knife inserted in center comes out clean.  Wear an oven mitt and use a potholder to safely and carefully remove HOT baking dish from oven.  Brush tops with melted butter (if using).  Serve hot.