Broccoli Cheddar Cornbread Food

BROCCOLI CHEDDAR CORNBREAD - THE NEELYS

Steps:

• Preheat oven to 375 degrees F.
• Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.
• In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish.
• Bake in oven until golden, 30 minutes.

BROCCOLI CHEDDAR CORNBREAD

Steps:

• Preheat oven to 375 degrees F.
• In a cast iron skillet melt butter. Saute onions and broccoli until soft.
• Mix together all other ingredients except 2 tablespoons Cheddar, to create a batter in a bowl.
• Pour batter over the vegetable mixture. Sprinkle top evenly with remaining cheese.
• Bake in oven until golden, 40 minutes. (May take as long as 1 hour).

BROCCOLI CHEDDAR CORNBREAD

Steps:

• Preheat oven to 400 degrees.
• In medium bowl, combine cornmeal mix, flour (sifted, spooned, leveled), cooked broccoli, shredded cheddar cheese, one large egg and 1 cup of buttermilk.
• Stir until well combined. Set aside.
• Drop two tablespoons of vegetable oil in a 9" or 10" cast iron skillet. Warm over low-medium heat until sizzling hot (not smoking hot). After 5 minutes, test to make sure it's hot enough by dropping a "dot" of batter into the center. If it sizzles, add the cornbread batter. If it doesn't sizzle, heat 3 more minutes and try again.
• Reduce oven temperature to 375 degrees.
• Bake 20 to 25minutes OR until a knife inserted in the center comes out clean.
• Serve hot!

BROCCOLI-CHEDDAR CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the scallions, broccoli and cheddar cheese.
• Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.

CONTEST-WINNING BROCCOLI CORNBREAD

Steps:

• In a bowl, combine 1 cup of cornmeal, flour, baking powder, salt and baking soda. In another bowl, combine the eggs, broccoli, cheeses, onion and butter. Add to cornmeal mixture; mix just until moistened., Sprinkle remaining cornmeal in a greased 13x9-in. baking pan. Pour batter into pan. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

BROCCOLI-CHEESE CORNBREAD

Steps:

• In a bowl, combine eggs, butter and salt. Stir in cornbread mix just until blended. Stir in the remaining ingredients. Pour into a greased 11x7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Slice and serve warm.

BROCCOLI CHEDDAR CORNBREAD

Steps:

• Preheat the oven to 375°F.
• Heat the butter in a 10-inch cast-iron skillet over medium high heat. Add the onion, and sauté until softened, 4 to 5 minutes. Add the garlic and broccoli to the skillet, and sauté for 2 minutes, until the garlic is fragrant and the broccoli has warmed through. In a medium bowl, stir together the cornbread mix, milk, cottage cheese, eggs, salt, and 1 cup of the cheddar cheese until smooth, then pour the batter into the skillet over the vegetables and stir to blend. Sprinkle the top of the batter with the remaining cheese. Bake the cornbread in the skillet for about 30 minutes, until it is lightly golden and a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes, then serve.

BROCCOLI CORNBREAD WITH CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Beat cottage cheese, butter, and eggs in a large bowl. Stir corn bread mixes into butter mixture until just moistened. Fold in broccoli, onion, and 1 cup Cheddar cheese. Pour batter into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the baking dish for 10 minutes before slicing and serving warm.

BROCCOLI CHEDDAR CORN BREAD LEBLANC

Steps:

• In a large saucepan of boiling salted water blanch the broccoli for 2 minutes, drain it well, and pat it dry between several thicknesses of paper towels. In a bowl whisk together the flour, the cornmeal, the baking powder, and salt and pepper to taste, add the eggs, and whisk the mixture until it is just combined. (The batter will be very thick.) Stir in the onion, the broccoli, and the Cheddar. In a 9-inch square baking pan heat the butter in a preheated 400°F. oven until it is hot but not smoking, spoon the batter into the pan, spreading it evenly, and bake the corn bread in the middle of the oven for 25 to 30 minutes, or until the tester comes out clean. Serve the corn bread as an accompaniment to soup.

BROCCOLI CHEESE CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x7 inch baking pan.
• In a large mixing bowl, combine cornmeal mix and salt. In a separate bowl, mix together eggs, cottage cheese, onion and butter. Stir the egg and cheese mixture into the flour mixture. Fold in the broccoli. Pour batter into prepared pan.
• Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the pan comes out clean.

BROCCOLI CHEDDAR CORNBREAD RECIPE - (4.1/5)

Steps:

• Press thawed broccoli between paper towels to remove excess moisture. Combine cornbread mix, eggs, chopped onion, cheese, butter and seasonings. Stir well. Stir in broccoli (batter will be thick). Pour mixture into a greased 8" square pan. Bake at 375 degrees for 25-30 minutes, or until golden brown. Cool slightly, cut into squares.