I have a recipe that’s perfect for chili and chilly weather, Broccoli-Cheddar Cornbread!
This recipe is an oldie but a goodie and easy to make and enjoy with a bowl of soup or chili.
My sister introduced me to this recipe from Southern Living’s 5-Star recipe collection about 20+ years ago. I’ve seen a couple of variations of this cornbread recipe over the years, with the addition of sour cream or cottage cheese but this is the version we’ve always made.
The original recipe calls for baking this cornbread in an 8 x 8 pan but my hubby likes it a little thinner so I use an 12 x 8 pan. Either way is delicious resulting in a moist cornbread that sneaks in some green veggies.
1 (10-oz) pkg. frozen chopped broccoli, thawed and patted dry
1 (8½-oz) pkg. cornbread mix (Jiffy)
3 eggs, beaten
1 medium onion, finely chopped
1 cup (4 oz) shredded sharp cheddar cheese (I used a cheddar blend)
1 / 2 cup (1 stick) unsalted butter, melted
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
Preheat oven to 375°. Grease 8×8-in. square pan and set aside. (Use a 11 x 7 or 12 x 8 pan for thinner squares.) Combine cornbread mix with eggs, onion, cheese, butter, garlic salt and cayenne. Stir in broccoli. Pour into prepared pan and bake about 30 minutes or until golden and cooked through. Allow to cool slightly before cutting into squares.
You can find a printable recipe, here.