Broccoli Cheddar Cornbread contains seasoned broccoli and cheddar cheese enclosed in a deep brown crust.
This delicious savory side dish is easy to make with simple ingredients.
FRESH BROCCOLI & CHEDDAR CHEESE (MEDIUM)
These star ingredients provide amazing flavor in
Broccoli Cheddar Cornbread.
PREPARE FRESH BROCCOLI
This recipe calls for 1 cup of fork-tender, seasoned fresh broccoli.
To prepare, first rinse 12 -14 fresh broccoli florets.
Place in medium saucepan. Cover with water.
Simmer over medium-high heat until fork tender.
Drain thoroughly. Season with 1/2 teaspoon of salt and 1/2 teaspoon of coarse ground black pepper. Adjust amounts as preferred.
Frozen broccoli is a good substitute. Follow directions on the package.
SHREDDED CHEDDAR CHEESE
I shredded a block of cheddar cheese (medium) until I had one cup.
Medium tastes better than mild in my opinion.
If medium is too strong for you, use mild.
WHAT IS SELF-RISING CORNMEAL MIX?
Store-bought self-rising cornmeal mix is perfect for this recipe.
It contains cornmeal, flour and other ingredients.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse the pictured products. Delighted to share the ingredients I purchased and used to make this delicious pound cake. All comments are my own.
THE CORNBREAD BATTER
Stir ingredients together until well combined.
Thoroughly bake bottom and side crusts by always
preheating vegetable oil until sizzling hot…
before adding cornbread batter.
HOW TO PREHEAT VEGETABLE OIL
1. Warm 2 tablespoons of vegetable oil in a 9″ or 10″ cast iron skillet over low-medium heat until sizzling hot (5 minutes).
2. It’s hot enough when a “dot” of batter dropped in center sizzles.
3. If it doesn’t sizzle, warm 3 more minutes and try again.
THOROUGHLY BAKED BOTTOM & SIDE CRUSTS
SERVE HOT!
ENJOY!
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