BROCCOLI & CHEESE CORNBREAD

 


I prepare this cornbread multiple times a month, typically to serve alongside soup or as a meal on its own.

INGREDIENTS

  • 2 packets of any corn bread mix
  • 4 eggs
  • 1 Cup of Sour Cream
  • 3/4 cup melted butter
  • 12 ounces frozen broccoli, thawed
  • 3/4 cup diced onion
  • 1 cup shredded cheddar cheese

DIRECTIONS

Preheat the oven to 350°F.  Grease a 9x13-inch baking dish.

  2. Beat together eggs, sour cream, and melted butter in a large bowl until well combined. Stir in cornbread mix until just moistened. Fold in broccoli, onion, and 1 cup Cheddar cheese. Pour into the prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the baking dish for 10 minutes before slicing and serving warm.

Note: I have seen some recipes use cottage cheese and even milk in place of the sour cream.  I think any of these would work.