Cheddar Broccoli Corn Bread
December 07, 2015
"Old School classic from North Carolinai only made 1/2 the recipe for us , it worked great tastes wonderful and sticks like crazy pam is your friend on this recipe i only used 1 egg per box turned out ok"
- Serving Size: 1 (170.5 g)
- Calories 365.1
- Total Fat - 20.6 g
- Saturated Fat - 8.5 g
- Cholesterol - 145.3 mg
- Sodium - 1094.5 mg
- Total Carbohydrate - 24.8 g
- Dietary Fiber - 2.2 g
- Sugars - 2.3 g
- Protein - 19.5 g
- Calcium - 223.5 mg
- Iron - 1.1 mg
- Vitamin C - 2 mg
- Thiamin - 0.2 mg
Preheat Oven to 375 degrees.
Prepare a large 11X17 baking dish (non-Stick Spray).
You can also make this in a Cast Iron Skillet (Great Presentation) or individual oven safe ramekins.
In a large heavy bottomed skillet, melt the butter and add the diced onion and thawed chopped broccoli. Saute for about 5 minutes until the Onion softens
And turns translucent.
Add the garlic and saute for an additional 2 minutes.
Mix all remaining ingredients (except a bit of the Cheddar Cheese reserved for garnish).
In a large mixing bowl, fold in the onion broccoli mix.
Transfer to the baking dish of choice.
Bake until center is set and edges just start to brown, about 30 minutes.
Garnish with the remaining cheddar cheese and return to oven for 5 minutes for the cheese to melt.
Allow to cool for 20 minutes before slicing.
Tips & Variations
No special items needed.