321 This broccoli-cheese cornbread is my own version inspired by a recipe from an old church cookbook that I have, filled with Southern potluck favorites. I dont know if I ever attended a church potluck supper that someone didnt bring some variation of a broccoli casserole to share. Of course, I added a few twists to the original recipe to update it and make it my own. The original recipe used cottage cheese in place of the garlic-herb cheese, and no cheddar cheese or seasonings at all. Moist doesnt begin to describe the texture, and my son, who claims that he doesnt like broccoli, loves this broccoli cheese cornbread casserole! Youll need: 1 1/2 cups steamed broccoli florets, roughly chopped 1 container [6.5 oz] light garlic-herb cheese spread [I used Alouette] 4 large eggs 1 stick [1/2 cup] butter, melted 1 small sweet onion, finely diced 2 cups shredded sharp white cheddar cheese, divided 1 box [7.5 or 8.5 oz] cornbread mix [Martha White or Jiffy] 1/2 tsp garlic powder 1/2 tsp dry mustard 1/4 tsp onion powder [see cooks note for addl seasoning ideas] Directions: Preheat the oven to 350°F and butter a 7 x 11 inch baking dish, then set aside. In a mixing bowl, mix together, the steamed broccoli, garlic-herb cheese spread, 4 eggs, melted butter and diced onion until blended. Dicing the onion finely allows you to add it to the cornbread mixture without cooking it prior saving a step. Add 1 cup of cheddar cheese, cornbread mix and seasonings. Stir until combined. [tip: I used white sharp cheddar, but, of course, any sharp cheddar will work.] Pour into the prepared dish and sprinkle the remaining cheese on top. Place into the oven and bake for 30-35 minutes until golden and you see moist crumbs on a toothpick inserted into the center. Serve hot. Yield 12-15 pieces Cooks note: If youd like to spice up the flavor, add 1-2 tsp. creole seasoning and a sprinkle of cayenne in place of the garlic and onion powder. You can also add 6-8 oz. cubed ham or cooked spicy sausage for a twist. You might also like: Ultimate Fudge Brownies Baked Garlic-Herb Mashed Potatoes Wendys Awesome Red Velvet Cookies Cranberry-Apple Fruit Chutney Delicious Meatloaf LinkWithin Posted by Melissa at 11:04 AM Print Friendly and PDF Email ThisBlogThis!Share to TwitterShare to Facebook Labels: Broccoli, cheese, cornbread 18 comments: Latest Fashion And Style said... Amazing. Its so delicious. Great. January 10, 2013 at 5:06 AM Joy said... Oh, these DO look good! I love the idea to add ham or sausage, too! Thanks for a great recipe! :) ~Joy from Yesterfood January 15, 2013 at 10:10 AM Melissa said... Hi Joy, a warm welcome to you! I just visited your page on Facebook, too. Blessings ~ Melissa January 15, 2013 at 10:18 AM Rachel Broadnax said... Goin to make this today ;-) February 24, 2013 at 6:13 AM Melissa said... Hi Rachel! Hope you love it, its so easy. ~ Melissa February 24, 2013 at 7:14 AM Anonymous said... This is a great variation on cornbread. I Always make Mexican Cornbread with ground beef, jalapenos, and cheese. I will have to try this soon!! Thanks for sharing!! April 18, 2013 at 7:33 PM Melissa said... I LOVE Mexican cornbread, so filling and satisfying! Thanks for stopping by. ~ Melissa April 18, 2013 at 7:59 PM Anonymous said... Hi Melissa....Im crazy for brocolli and would love to try this recipe.....What does a stick of butter equate to in grams or ozs?....On a pound of butter, would it be an 8ths or a 16th?....I love that youre doing so well....love xx April 19, 2013 at 12:13 AM Anonymous said... Id like to try to make this, but tell me; how musch is 1 stick of butter? Im from Norway, butter dont come in sticks.. :0) BR Renée April 19, 2013 at 4:39 AM Melissa said... Hello Renee! 1 stick of butter is equal to 1/2 cup, or 8 Tablespoons or 1/4 lb. Based on my search this equals roughly 113.5 gr. Hope this helps! April 19, 2013 at 8:23 AM Cathy said... I live in the UK do you know what cornbread would be here as I have not seen it thanks cathy April 22, 2013 at 3:21 PM Melissa said... Hi Cathy, cornbread is made from ground cornmeal. Its a beloved bread here in the Southern region of the US, and is marketed in several convenience forms such as the cornbread mix that I call for in this recipe. If you have a recipe for a polenta pan bread, it would likely be a very similar texture. I wish I could give you a great substitute, but, Im just not sure whats available in your market. I hope this helps in case youre able to convert the recipe using a familiar product. Thanks for your visit! ~ Melissa April 22, 2013 at 3:56 PM Anonymous said... Melissa - a 7 X 11 pan? Is that right? Im not familiar with this size pan. Help! :) Joan April 22, 2013 at 8:07 PM Melissa said... Hi Joan, yes a 7 x 11 inch pan is what I used. You could a different, size pan but the baking time would need to be adjusted. I wouldnt recommend going to a 9 x 13 or the batter would be way to thin. If you go to a square 9 x 9 the pieces would be thicker and youd need to increase the baking time by around 5-10 minutes. Make sure you test the center with a toothpick looking for moist crumbs before removing from the oven just in case it needs a little longer. Hope this helps! ~ Melissa April 22, 2013 at 9:26 PM Jenise Jackson said... What would you eat this with? Fried chicken,pot roast, greens, cabbage? May 20, 2013 at 3:50 PM Melissa said... Hi Jenise, gee, do I love the way you think! Yes, yes and yes. This cornbread is good with soup, a salad, a bowl of beans, or any of the great things that you mentioned. :) Enjoy, Melissa May 20, 2013 at 3:53 PM CatB said... This bread was awesome! The bomb dot com! Not a good idea for my waistline though. Lol! June 24, 2013 at 6:39 AM Melissa said... Hi Cat, we love it too. Thanks so much for taking the time to let me know, I appreciate it! ~ Melissa June 24, 2013 at 8:12 AM Post a Comment Links to this post Create a Link Newer Post Older Post Home Subscribe to: Post Comments (Atom) Related Posts Plugin for WordPress, Blogger... Search this Blog 321 This broccoli-cheese cornbread is my own version inspired by a recipe from an old church cookbook that I have, filled with Southern potluck favorites. I dont know if I ever attended a church potluck supper that someone didnt bring some variation of a broccoli casserole to share. Of course, I added a few twists to the original recipe to update it and make it my own. The original recipe used cottage cheese in place of the garlic-herb cheese, and no cheddar cheese or seasonings at all. Moist doesnt begin to describe the texture, and my son, who claims that he doesnt like broccoli, loves this broccoli cheese cornbread casserole! Youll need: 1 1/2 cups steamed broccoli florets, roughly chopped 1 container [6.5 oz] light garlic-herb cheese spread [I used Alouette] 4 large eggs 1 stick [1/2 cup] butter, melted 1 small sweet onion, finely diced 2 cups shredded sharp white cheddar cheese, divided 1 box [7.5 or 8.5 oz] cornbread mix [Martha White or Jiffy] 1/2 tsp garlic powder 1/2 tsp dry mustard 1/4 tsp onion powder [see cooks note for addl seasoning ideas] Directions: Preheat the oven to 350°F and butter a 7 x 11 inch baking dish, then set aside. In a mixing bowl, mix together, the steamed broccoli, garlic-herb cheese spread, 4 eggs, melted butter and diced onion until blended. Dicing the onion finely allows you to add it to the cornbread mixture without cooking it prior saving a step. Add 1 cup of cheddar cheese, cornbread mix and seasonings. Stir until combined. [tip: I used white sharp cheddar, but, of course, any sharp cheddar will work.] Pour into the prepared dish and sprinkle the remaining cheese on top. Place into the oven and bake for 30-35 minutes until golden and you see moist crumbs on a toothpick inserted into the center. Serve hot. Yield 12-15 pieces Cooks note: If youd like to spice up the flavor, add 1-2 tsp. creole seasoning and a sprinkle of cayenne in place of the garlic and onion powder. You can also add 6-8 oz. cubed ham or cooked spicy sausage for a twist. You might also like: Ultimate Fudge Brownies Baked Garlic-Herb Mashed Potatoes Wendys Awesome Red Velvet Cookies Cranberry-Apple Fruit Chutney Delicious Meatloaf LinkWithin Posted by Melissa at 11:04 AM Print Friendly and PDF Email ThisBlogThis!Share to TwitterShare to Facebook Labels: Broccoli, cheese, cornbread 18 comments: Latest Fashion And Style said... Amazing. Its so delicious. Great. January 10, 2013 at 5:06 AM Joy said... Oh, these DO look good! I love the idea to add ham or sausage, too! Thanks for a great recipe! :) ~Joy from Yesterfood January 15, 2013 at 10:10 AM Melissa said... Hi Joy, a warm welcome to you! I just visited your page on Facebook, too. Blessings ~ Melissa January 15, 2013 at 10:18 AM Rachel Broadnax said... Goin to make this today ;-) February 24, 2013 at 6:13 AM Melissa said... Hi Rachel! Hope you love it, its so easy. ~ Melissa February 24, 2013 at 7:14 AM Anonymous said... This is a great variation on cornbread. I Always make Mexican Cornbread with ground beef, jalapenos, and cheese. I will have to try this soon!! Thanks for sharing!! April 18, 2013 at 7:33 PM Melissa said... I LOVE Mexican cornbread, so filling and satisfying! Thanks for stopping by. ~ Melissa April 18, 2013 at 7:59 PM Anonymous said... Hi Melissa....Im crazy for brocolli and would love to try this recipe.....What does a stick of butter equate to in grams or ozs?....On a pound of butter, would it be an 8ths or a 16th?....I love that youre doing so well....love xx April 19, 2013 at 12:13 AM Anonymous said... Id like to try to make this, but tell me; how musch is 1 stick of butter? Im from Norway, butter dont come in sticks.. :0) BR Renée April 19, 2013 at 4:39 AM Melissa said... Hello Renee! 1 stick of butter is equal to 1/2 cup, or 8 Tablespoons or 1/4 lb. Based on my search this equals roughly 113.5 gr. Hope this helps! April 19, 2013 at 8:23 AM Cathy said... I live in the UK do you know what cornbread would be here as I have not seen it thanks cathy April 22, 2013 at 3:21 PM Melissa said... Hi Cathy, cornbread is made from ground cornmeal. Its a beloved bread here in the Southern region of the US, and is marketed in several convenience forms such as the cornbread mix that I call for in this recipe. If you have a recipe for a polenta pan bread, it would likely be a very similar texture. I wish I could give you a great substitute, but, Im just not sure whats available in your market. I hope this helps in case youre able to convert the recipe using a familiar product. Thanks for your visit! ~ Melissa April 22, 2013 at 3:56 PM Anonymous said... Melissa - a 7 X 11 pan? Is that right? Im not familiar with this size pan. Help! :) Joan April 22, 2013 at 8:07 PM Melissa said... Hi Joan, yes a 7 x 11 inch pan is what I used. You could a different, size pan but the baking time would need to be adjusted. I wouldnt recommend going to a 9 x 13 or the batter would be way to thin. If you go to a square 9 x 9 the pieces would be thicker and youd need to increase the baking time by around 5-10 minutes. Make sure you test the center with a toothpick looking for moist crumbs before removing from the oven just in case it needs a little longer. Hope this helps! ~ Melissa April 22, 2013 at 9:26 PM Jenise Jackson said... What would you eat this with? Fried chicken,pot roast, greens, cabbage? May 20, 2013 at 3:50 PM Melissa said... Hi Jenise, gee, do I love the way you think! Yes, yes and yes. This cornbread is good with soup, a salad, a bowl of beans, or any of the great things that you mentioned. :) Enjoy, Melissa May 20, 2013 at 3:53 PM CatB said... This bread was awesome! The bomb dot com! Not a good idea for my waistline though. Lol! June 24, 2013 at 6:39 AM Melissa said... Hi Cat, we love it too. Thanks so much for taking the time to let me know, I appreciate it! ~ Melissa June 24, 2013 at 8:12 AM Post a Comment Links to this post Create a Link Newer Post Older Post Home Subscribe to: Post Comments (Atom) Related Posts Plugin for WordPress, Blogger... Search this Blog 321 This broccoli-cheese cornbread is my own version inspired by a recipe from an old church cookbook that I have, filled with Southern potluck favorites. I dont know if I ever attended a church potluck supper that someone didnt bring some variation of a broccoli casserole to share. Of course, I added a few twists to the original recipe to update it and make it my own. The original recipe used cottage cheese in place of the garlic-herb cheese, and no cheddar cheese or seasonings at all. Moist doesnt begin to describe the texture, and my son, who claims that he doesnt like broccoli, loves this broccoli cheese cornbread casserole! Youll need: 1 1/2 cups steamed broccoli florets, roughly chopped 1 container [6.5 oz] light garlic-herb cheese spread [I used Alouette] 4 large eggs 1 stick [1/2 cup] butter, melted 1 small sweet onion, finely diced 2 cups shredded sharp white cheddar cheese, divided 1 box [7.5 or 8.5 oz] cornbread mix [Martha White or Jiffy] 1/2 tsp garlic powder 1/2 tsp dry mustard 1/4 tsp onion powder [see cooks note for addl seasoning ideas] Directions: Preheat the oven to 350°F and butter a 7 x 11 inch baking dish, then set aside. In a mixing bowl, mix together, the steamed broccoli, garlic-herb cheese spread, 4 eggs, melted butter and diced onion until blended. Dicing the onion finely allows you to add it to the cornbread mixture without cooking it prior saving a step. Add 1 cup of cheddar cheese, cornbread mix and seasonings. Stir until combined. [tip: I used white sharp cheddar, but, of course, any sharp cheddar will work.] Pour into the prepared dish and sprinkle the remaining cheese on top. Place into the oven and bake for 30-35 minutes until golden and you see moist crumbs on a toothpick inserted into the center. Serve hot. Yield 12-15 pieces Cooks note: If youd like to spice up the flavor, add 1-2 tsp. creole seasoning and a sprinkle of cayenne in place of the garlic and onion powder. You can also add 6-8 oz. cubed ham or cooked spicy sausage for a twist. You might also like: Ultimate Fudge Brownies Baked Garlic-Herb Mashed Potatoes Wendys Awesome Red Velvet Cookies Cranberry-Apple Fruit Chutney Delicious Meatloaf LinkWithin Posted by Melissa at 11:04 AM Print Friendly and PDF Email ThisBlogThis!Share to TwitterShare to Facebook Labels: Broccoli, cheese, cornbread 18 comments: Latest Fashion And Style said... Amazing. Its so delicious. Great. January 10, 2013 at 5:06 AM Joy said... Oh, these DO look good! I love the idea to add ham or sausage, too! Thanks for a great recipe! :) ~Joy from Yesterfood January 15, 2013 at 10:10 AM Melissa said... Hi Joy, a warm welcome to you! I just visited your page on Facebook, too. Blessings ~ Melissa January 15, 2013 at 10:18 AM Rachel Broadnax said... Goin to make this today ;-) February 24, 2013 at 6:13 AM Melissa said... Hi Rachel! Hope you love it, its so easy. ~ Melissa February 24, 2013 at 7:14 AM Anonymous said... This is a great variation on cornbread. I Always make Mexican Cornbread with ground beef, jalapenos, and cheese. I will have to try this soon!! Thanks for sharing!! April 18, 2013 at 7:33 PM Melissa said... I LOVE Mexican cornbread, so filling and satisfying! Thanks for stopping by. ~ Melissa April 18, 2013 at 7:59 PM Anonymous said... Hi Melissa....Im crazy for brocolli and would love to try this recipe.....What does a stick of butter equate to in grams or ozs?....On a pound of butter, would it be an 8ths or a 16th?....I love that youre doing so well....love xx April 19, 2013 at 12:13 AM Anonymous said... Id like to try to make this, but tell me; how musch is 1 stick of butter? Im from Norway, butter dont come in sticks.. :0) BR Renée April 19, 2013 at 4:39 AM Melissa said... Hello Renee! 1 stick of butter is equal to 1/2 cup, or 8 Tablespoons or 1/4 lb. Based on my search this equals roughly 113.5 gr. Hope this helps! April 19, 2013 at 8:23 AM Cathy said... I live in the UK do you know what cornbread would be here as I have not seen it thanks cathy April 22, 2013 at 3:21 PM Melissa said... Hi Cathy, cornbread is made from ground cornmeal. Its a beloved bread here in the Southern region of the US, and is marketed in several convenience forms such as the cornbread mix that I call for in this recipe. If you have a recipe for a polenta pan bread, it would likely be a very similar texture. I wish I could give you a great substitute, but, Im just not sure whats available in your market. I hope this helps in case youre able to convert the recipe using a familiar product. Thanks for your visit! ~ Melissa April 22, 2013 at 3:56 PM Anonymous said... Melissa - a 7 X 11 pan? Is that right? Im not familiar with this size pan. Help! :) Joan April 22, 2013 at 8:07 PM Melissa said... Hi Joan, yes a 7 x 11 inch pan is what I used. You could a different, size pan but the baking time would need to be adjusted. I wouldnt recommend going to a 9 x 13 or the batter would be way to thin. If you go to a square 9 x 9 the pieces would be thicker and youd need to increase the baking time by around 5-10 minutes. Make sure you test the center with a toothpick looking for moist crumbs before removing from the oven just in case it needs a little longer. Hope this helps! ~ Melissa April 22, 2013 at 9:26 PM Jenise Jackson said... What would you eat this with? Fried chicken,pot roast, greens, cabbage? May 20, 2013 at 3:50 PM Melissa said... Hi Jenise, gee, do I love the way you think! Yes, yes and yes. This cornbread is good with soup, a salad, a bowl of beans, or any of the great things that you mentioned. :) Enjoy, Melissa May 20, 2013 at 3:53 PM CatB said... This bread was awesome! The bomb dot com! Not a good idea for my waistline though. Lol! June 24, 2013 at 6:39 AM Melissa said... Hi Cat, we love it too. Thanks so much for taking the time to let me know, I appreciate it! ~ Melissa June 24, 2013 at 8:12 AM Post a Comment Links to this post Create a Link Newer Post Older Post Home Subscribe to: Post Comments (Atom) Related Posts Plugin for WordPress, Blogger... Search this Blog
Posted on: Sun, 17 Nov 2013 02:07:47 +0000
Trending Topics
Recently Viewed Topics
© 2015