A Little Different Broccoli Cornbread Recipes

BROCCOLI CORNBREAD

Steps:

• Preheat the oven to 350 degrees F. Pour the vegetable oil in a 9-inch cast-iron skillet that has been well seasoned to prevent sticking.
• Combine the cornbread mix, onion, cheese, broccoli, black pepper and jalapeno in a large bowl. Stir in the sour cream, buttermilk and melted butter to make a thick batter.
• Heat the oil in the skillet over medium heat until hot and shimmering. Spoon in the batter, spreading it to the edges. The oil will come up around the edges of the batter. Spread it over the top of the batter. (During the baking process the oil will help brown the bread.)
• Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, and then carefully loosen the edges and bottom with an egg turner or large spatula and turn onto a rack. Serve warm or at room temperature.

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 CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x13-inch baking dish.
• In a large bowl mix together the cornmeal, flour, salt, baking powder, and sugar. Make a well in the center of the bowl.
• In a separate bowl, combine the eggs, thawed broccoli, cottage cheese, and melted butter or margarine. Pour into well of flour mixture. Stir until just combined.
• Pour batter into a greased 9x13 inch baking dish.
• Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until golden brown.

A LITTLE DIFFERENT BROCCOLI CORNBREAD

Steps:

• Preheat oven to 375 degrees F.
• Place stick(s) of butter or margarine in casserole dish; heat in oven just until melted.
• Remove dish from oven and carefully tilt so that sides are coated. (Wear protective gloves and be careful!).
• In a large mixing bowl, combine cornbread mix, broccoli, onion, ricotta and eggs; stir well to mix.
• Add approximately 1/2 cup grated cheese, stirring well again.
• Pour mixture into buttered baking dish, using a spatula to distributed evenly; bake for 30 minutes.
• Remove from oven and sprinkle with additional cheese, to taste; return to oven for 10-15 minutes, until cornbread is done and cheese has melted.
• Cut into squares and serve immediately.

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.

BROCCOLI CORNBREAD

Steps:

• Cook broccoli in microwave with 2 tablespoons water for 5 to 10 minutes.
• Mix all ingredients, except margarine.
• Melt margarine; pour into 9x13 inch baking dish.
• pour in mixture; bake 375 degrees until done.
• For added flavor add 1/3 cup sauted onion and 3/4 cup grated Cheddar cheese to mixture before baking.

BROCCOLI CORNBREAD

Steps:

• In a bowl, lightly beat eggs. Add cottage cheese, broccoli, onion, 6 tablespoons butter and muffin mix; beat well. Pour remaining butter into a 10-in. ovenproof skillet; pour batter into skillet. Bake at 350° for 40-45 minutes or until golden. Cut into wedges and serve warm.

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.

BROCCOLIFIED CORNBREAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a 9 inch cake pan.
• Bring an inch of water to a boil in a large saucepan. Place broccoli in pan and cover. Steam until tender, about 5 minutes. Drain, and rinse with cold water until cold; squeeze out excess water.
• Combine melted butter, cottage cheese, egg, milk, and steamed broccoli in a large bowl. In a separate large bowl, stir together the cornmeal, baking soda, and salt. Make a depression in the middle of the dry ingredients; spoon in broccoli mixture. Stir until well combined. Spoon into prepared pan.
• Bake until a knife inserted into the center of the pan comes out clean, about 20 minutes. Loosen edges of cooked cornbread with a knife. Cut into wedges to serve.

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.