Ingredients for Southern Broccoli Cornbread
- Jiffy Corn Muffin Mix
- 1 large egg
- Milk
- Diced Onion
- Broccoli Floret
- Cheddar Cheese
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How to Make Southern Broccoli Cornbread
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or an 8x8 inch baking pan.
- Steam or microwave 1 cup of broccoli florets until tender-crisp. Drain well and chop roughly.
- In a large bowl, whisk together 1 ½ cups cornmeal, 1 cup all-purpose flour, ½ cup sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon black pepper.
- Add 1 cup buttermilk, 1 large egg, and ¼ cup melted unsalted butter to the dry ingredients. Mix until just combined.
- Gently stir in the chopped broccoli and ½ cup chopped yellow onion.
- Stir in 1 cup shredded cheddar cheese until evenly distributed. The batter will be slightly lumpy.
- Fill muffin cups or pour batter into the prepared baking pan.
- Bake for 20-25 minutes for muffins or 30-35 minutes for an 8x8 inch pan, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
51g
Fat
28g
Carbs
15g
