Broccoli Cornbread


Great accompaniment to chili or soup!  Today, I’m trying to make

 my lunch of Progresso Tomato Basil Soup more appealing!

There are lots of variations of recipes out there, the one that I like is this:

  Broccoli Cornbread

1 box Jiffy cornbread mix
1 (10 oz.) box chopped broccoli (thawed and excess moisture removed)
1 sm. onion, chopped
1 c. (4 oz.) sharp shredded cheese (or cheddar jack blend)
 3 eggs, beaten
1 stick of butter, melted
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground red pepper
Mix all ingredients, bake in a 8″ square pan at 375 degrees
 for 30 minutes or until set and brown on top. If you like your cornbread
with a crustier/drier consistency, bake in a 9 x 13 pan.
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  4 comments for “Broccoli Cornbread

  1. January 22, 2010 at 11:03 pm

    Now that is cornbread I could really love! It’s got broccoli and cheese… two of my favorite things.

    I laughed at the title of your blog …home is where the boat is —- that could have been my family’s slogan when I was a kid! (only saltwater, not a lake).

    Your lunch looks lovely — great pics!

  2. January 23, 2010 at 3:39 am

    Oh I have a cornbread recipe like this… I never thought to add broccoli~ YUM!
    Thanks for the great idea!

  3. January 29, 2010 at 2:02 pm

    I have always wanted to try making this. Thanks for the recipe…I will give this one a try. Love broccoli, cheese and corn bread….Can’t go wrong with this one! THANKS!

  4. January 31, 2010 at 7:04 pm

    I made this cornbread on friday & it was so delicious we had leftovers yesterday. I served it with a cranberry chicken dish & the flavors were perfect together! I had no idea you are such a cook! Love, A

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