This Broccoli Cheese Cornbread recipe is one of those homestyle dishes that goes with a variety of meals. It's filled with steamed broccoli florets, corn muffin mix, flavorful seasonings and plenty of sharp cheddar cheese. The ingredient combination results in a cornbread casserole that bakes tender, cheesy and packed with flavor. Great for pot lucks, cookouts and family gatherings.
Penny pinching? Who isn’t these days. I’m pretty sure all the ingredients can be purchased at ALDIs except the dry mustard, which you can pick up at Walmart or Target. Makes 8
- 1 ½ cups steamed broccoli florets roughly chopped
- 1 6.5 oz container light garlic-herb spreadable cheese
- 4 large eggs
- ½ cup butter melted
- 1 small sweet onion finely diced
- 2 cups shredded sharp white cheddar cheese, divided
- 1 8.5 oz box cornbread mix (Martha White or Jiffy)
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard
- ¼ teaspoon onion powder
Preheat the oven to 350°F and butter a 11 x 7 inch (2 Quart) baking dish. Set aside. In a mixing bowl, mix together, the steamed broccoli, garlic-herb cheese spread, 4 eggs, melted butter and finely diced onion until blended.
Add 1 cup of shredded cheddar cheese, cornbread mix and seasonings. Stir until combined. Pour into baking dish and sprinkle with the remaining cheese. Bake in the oven 30-35 minutes, until golden brown. Insert a toothpick to see if cooked through. Cut into 2.5” squares.
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