Broccoli-Cheese Corn Bread Recipe
This moist corn bread, which relies on convenient muffin mix and frozen broccoli, is a breeze to whip up anytime. "It's especially good in the winter with a steaming bowl of soup," relates Charlotte McDaniel of Anniston, Alabama.
- 4 Eggland's Best Eggs
- 1/2 cup butter, melted
- 3/4 teaspoon salt
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 3 cups frozen chopped broccoli, thawed and drained
- 1 cup (4 ounces) shredded cheddar cheese
- 1 medium onion, chopped
- In a bowl, combine eggs, butter and salt. Stir in corn bread mix just until blended. Stir in the remaining ingredients. Pour into a greased 11-in. x 7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Slice and serve warm. Yield: 12 servings.
Originally published as Broccoli-Cheese Corn Bread in Quick Cooking December 2000, p39
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Reviewed Jan. 17, 2011
With 1/2 cup of butter, the recipe was greasy to me. I couldn't tell that there was broccoli in the bread - it tasted of the butter and onion. Sounded good!