Hope you all are having a great start to the month so far! Things are trucking along over here. Meds are still wreaking havoc on me a bit, but the good news is that the doctors seem to be getting much closer to actually figuring out what’s going on. As of today (I spent the afternoon at the allergist) I’m on a bunch of antihistamines in addition to my steroids, so I’m feeling extremely drowsy! Excuse the brevity of this post for that reason. But you don’t need a lot of words to know that this cornbread is good.
This is such an easy way to add some extra veggies into your meal! I used frozen broccoli (mostly because it was on sale) but I’m sure that fresh cooked would work as well. We love cornbread so sometimes it’s fun to just switch it up a little and try new things with it.
Broccoli Cheddar Cornbread
Prep Time: 15 minutes
Cook Time: 35 minutes
Keywords: quick bread Southern
Ingredients (serves 8)
- 1/2 c. melted butter or canola oil
- 1 c. buttermilk
- 1/2 t. baking soda
- 1/3 c. sugar
- 1/4 c. sour cream
- 2 eggs
- 1 t. salt
- 1/4 t. seasoning salt
- 1 c. all-purpose flour
- 1 c. yellow corn meal
- 1 c. shredded sharp cheddar cheese
- 1 c. chopped cooked broccoli
In a large mixing bowl, whisk together the oil, eggs, and sugar until smooth and combined.
Stir together the buttermilk and baking soda in a separate bowl, then whisk the buttermilk into the oil mix.
Stir in the salts, flour, and cornmeal just until well combined.
Fold in the broccoli and cheese and pour mixture into a greased baking dish.
Bake for 35-40 minutes in a 375 degree oven, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Let cool in the pan for at least 20 minutes before cutting.
It’s so good when the bread is still warm and the cheese all melty…it went very well with our roasted chicken and collard greens for dinner tonight!
I’m going straight to bed!
Thanks for reading!